You know, healthy is good. But, so is chocolate chip cookie dough….good that is, not so much healthy. Sometimes after a long day of eating healthy, I just NEED a cookie. And it’s pretty much non-negotiable. I’d better get that cookie or no one’s gonna go to bed happy.
The last thing I want to do at the end of a long day though is make up a batch of cookie dough. That’s just work and more time between me and the cookie. So, I figured out this simple little recipe for chocolate chip cookie dough that you can make in advance, shape into balls, and then just plop into your freezer. When the craving comes later, take out, bake, and voila. Perfect, because then I can also pretend to have some portion control and just make what I actually should eat.
You can freeze a lot of different cookie doughs for later consumption. For example, this other Browned Butter Cookie Dough also freezes up pretty well. When I bake it, I just let it set out for about 10-15 minutes so it’s not rock hard, and because it has a high butter content, it flattens out pretty well when baking. With doughs that are more heavy on the flour content, you may need to let them thaw a little longer.
Make-Ahead Freezer Chocolate Chip Cookie Dough Balls
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough scoops on a baking sheet close enough together you can fit them all on at once. Place in freezer for about an hour. Remove from freezer, bag up and throw them back in the freezer until ready to bake.
When ready to bake, preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Bake for 9-12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Recipe NotesAltitude Adjustments:
I am in Utah at about 5500 feet above sea level. if you are at a lower altitude decrease the flour by 1 to 2 tablespoons. At a higher altitude (6000 and above), add a few tablespoons flour and take away one of the sugar.