What makes this cookie dough so special?

refreezing foods that were frozen is not an unsafe practice unless the foods were left to get very warm and then refrozen. The issue with refreezing is the resulting texture of said foods. There is a danger zone, the temps between 40 degrees farenheit and 140 degrees faranheit. Foods should not remain between these temps fpor more than 4 hours. Bacteria grows quickly at this temp range. That is why you shouldn't thaw foods at room temp. the outside will get too warm while the center of the item will still be frozen. Concerning the cookie dough it probably thaws enough to sc some off to bake long before those 4 hours are up. If you are concerned yet, bake a whole bucket of the dough and freeze the cookies. Wrapped tightly, they will freeze excellently.