Several weeks ago I made chocolate chip cookies, but I wasn’t sure how many Bogdan and I would use while they were still fresh. I froze a portion of the dough in a cylindrical shape to use at a later date. (Side note: I would not have needed to freeze any dough. We ate those cookies very, very quickly. Keep this in mind when I share the recipe.)
I had never frozen cookie dough before, and judging from my track record, I thought the chances of the post-frozen-dough cookies turning out well were slim to none.
Thankfully, I was mistaken!
I got the dough out of the freezer last night and put it into the refrigerator to thaw.
Today I half sliced, half broke the dough apart and formed it into cookie circles, baked them at the normal temperature for the normal length, and my chocolate chip cookies were amazing!! And really, I wouldn’t say that if it weren’t true.
So I will share my recipe, which I originally got from my sister-in-law Mariel. It is the best (and easiest to make turn out well!) chocolate chip cook recipe I have ever used. They are so soft and chewy without being “doughy!”
Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup white sugar
1 cup butter, softened or melted
1 teaspoon vanilla
8-12 ounces chocolate chips, depending on your preference
1/2 cup unsweetened coconut, optional (I absolutely love coconut in chocolate chip cookies!)
Combine wet ingredients (butter, vanilla, eggs). Combine dry ingredients separately. Mix together.
Drop (or form) rounded teaspoonfuls of dough onto greased cookie sheets. Bake for 8-10 minutes at 375 degrees Fahrenheit. After baking, let set on cookie sheets for approximately 2 minutes. Remove with spatula and place on wire racks to cool. (As shown in top picture.)