Freezer-Friendly Chocolate Chip Cookies
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Ingredients
- 1 cup (2 sticks) salted butter
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) light brown sugar packed
- 2 large eggs
- 2 tsp (10 ml) pure vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 tsp (5 grams) baking soda
- 1/2 tsp (3 grams) salt
- 2 cups (340 grams) chocolate chips
- flaked sea salt for topping
Instructions
- Soften each stick of butter by microwaving for about 15 seconds separately.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently mix in the chocolate chips, just until barely combined.
- Use a cookie scoop to portion the dough into balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet.
- Arrange the dough balls close together but not touching on the baking sheet. Freeze until firm, about 1-2 hours.
- Transfer the frozen dough balls to a resealable freezer bag or airtight container. Label the bag with the baking instructions.
- To bake: preheat your oven to 350°F. Place the frozen cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers look slightly underbaked (they’ll set as they cool).
- Sprinkle with flaked sea salt, if desired.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Tip: You can make these cookies gluten-free by substituting a 1:1 gluten free flour for the all-purpose flour. Just make sure to use the weight on the back of the gluten free flour bag instead of the all-purpose flour weight.