February 22, 2011

Chocolate Chip Cookies

Although I do not have a particularly strong sweet tooth, I do love making sweets. Chocolate chip cookies might be one of my favorite things to bake, a simple yet classic cookie. A few years ago, the magazine Cooks Illustrated gave me the idea to freeze cookie balls for future use, so as to always be able to have fresh baked cookies on the ready. It might be one of the most useful tips I have learned because it means I am able to make a full batch of cookies but only bake them on an as needed basis. Given that I am usually cooking for a limited amount of people, frozen cookie balls are a perfect solution to fresh cookie issues.

Frozen dough does not seem to bake any longer than fresh dough. Make sure the dry ingredients and any additional flour is well combined before choosing to add more.

2 - 2 ½ c white flour

1 tsp baking soda

1 c brown sugar

½ c granulated sugar

1 ½ tsp vanilla

½ tsp salt

1 c butter, softened

2 eggs

2 c semi-sweet chocolate chips or chunks

1. Preheat oven to 375 degrees. In a small mixing bowl, combine 2 c flour, baking soda and salt and set aside.

2. Next, thoroughly combine butter and sugars until light and creamy. Add vanilla and eggs and continue combining until light and creamy.

3. Slowly begin to add dry ingredients to wet ingredients, being sure the ingredients are well mixed. Add additional flour, in small amounts, as necessary until the cookie dough just comes together to form balls without being too wet but still being moist and sticky. Once dough has reached desired consistency, add chocolate chips and stir to combine. Roll dough into one-inch balls.

4. To bake: place cookie balls on baking sheets allowing for two inches between cookies. Bake cookies between 5-10 minutes depending upon oven temperature variations and personal preference, watching carefully as they tend to bake quickly.

5. To freeze: place cookie balls on a baking sheet or baking pan which will be able to fit into your freezer. Cookie balls may be placed close together. Place the full sheet or pan in the freezer and freeze cookie balls for at least four hours. Once cookie balls are frozen, transfer to a zip lock bag and return to freezer. Follow baking instructions above. Cookie balls may be frozen up to 4 months.

Makes about 4 dozen cookies


Shelby said...


Julie told me about your blog and today I got around to making one of your recipes with Elias. He loved the dough and licking the spoon. Your blog is beautiful and I hope you are doing well.


myownprivatekitchen said...

Nice to hear from you Shelby. I am glad Julie passed my blog along. I always think of your family and chocolate chip cookie dough.

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