Did you ever freeze your favorite cookie dough ahead of time? I try to freeze several batches before the holidays because you never know when you’re going to need them and you can make cookies any time you’d like without all the mess!
Right after I rolled the cookies, instead of baking them, I placed them on a baking sheet and stuck them in the freezer for a few hours until they were frozen solid. Then I tossed them in a ziploc bag and threw them in the freezer! Here’s what I did when I was ready to bake some: with the oven OFF, arrange how ever many cookies you want on the cookie sheet and place in the cold oven. Turn the oven onto 375 degrees and set the timer for 10 minutes. The cookies will thaw while the oven preheats, and then watch them after the 10 minutes is up. The complete cooking time will take anywhere from 11- 14 minutes.
- 2 cups plus 2 tbsp. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until warm
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 ½ cups chocolate chips
- Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
- Whisk dry ingredients together in a medium bowl; set aside.
- With electric mixer, or by hand, mix butter and sugars until thoroughly combined.
- Beat in eggs and vanilla until combined.
- Add dry ingredients and beat at low-speed just until combined.
- Stir in chocolate chips.
- Roll 1/4 cup of dough into balls and place onto cookie sheet, leaving room between each ball.
- Bake for 11-14 minutes; reversing position of cookie sheets halfway through baking.
- Cool cookies then transfer to a wire rack to cool.
- Take a bite and enjoy!
Recipe adapted from here
