I love chocolate chip cookies, I could eat a dozen fresh warm cookies by myself in one go… and therein lies the problem. A few times a year the craving overtakes me, I make them, my husband and I scarf them down in a day or two, then we don’t have them again for 6-months. This means that most of the time my little pangs of cookie desire go unfulfilled. Then, last year I found out you could freeze cookie dough. Now I can make a dozen cookies every few months and have loads of smaller cookie binges. So, is it better to eat 4 dozen cookies in a day or two, or a dozen here and there? Pfff, who gives a crap? COOKIES!!!!!
Ingredients
- 3c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1c (two sticks) butter, melted
- 1 & 1/2c packed brown sugar
- 1/2c white granulated sugar
- 1 T vanilla extract
- 2 eggs
- 2c chocolate chips
- 1c walnut pieces
Instructions
- Sift together the flour, soda, and salt.
- In a large mixing bowl, beat the butter and sugars together until well blended.
- Beat the vanilla and egg into the sugar and butter mixture.
- Beat in the flour mixture, the dough will be thick.
- Fold and stir in the chocolate chips and nuts by hand.
- Wrap up the dough in plastic wrap or a ziplock bag and refrigerate until completely chilled (at least 4 hours, but 24 hours is best).
- Using a 1 tablespoon scoop or measuring spoon, portion out the dough and roll into balls.
To Bake
- Preheat the oven to 350f and line two baking sheets with parchment or a silicone mat.
- Place cookie balls 2 inches apart and bake in the center of the oven for around 12 minutes – for soft cookies, cook until just starting to brown, for crisper cookies, cook until browned.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If baking from frozen, add a few minutes to the baking time.
IMPORTANT! The cookies will be very soft and seem underdone when you first take them out of the oven, they will get firmer as they cool. That is why you should wait the full 5 minutes before putting them directly on the cooling rack.
To Freeze
- Line a freezer-safe tray or baking sheet with parchment paper and place the cookie patties on it so that they are not touching each other (not the end of the world if they do). Cover with plastic wrap and freeze until solid (at least 8 hours).
- Place the frozen dough balls into a ziplock freezer bag (or other airtight container) and keep in the fridge
Makes 48 Cookies
Notes
- Don’t eat the dough raw, that is so gross!
- Chilling the dough accomplishes several things – A) it lets the flavor develop, 2nd) it makes it the right consistency for baking, Also, it will freeze better if it’s already really cold.
- You don’t have to bake a dozen at a time, you can just make six or even one if you like. Yes, I am totally serious.
 |
 |
 |
 |