Chocolate chip cookies are a favorite at this house. I'm all for a quick mix in the Kitchen Aid whenever we fancy a good batch of cookies. However, time at my house is more and more precious as the school year gets underway. One way to give the kids a treat anytime is to make the cookie dough to freeze. This is not a revolutionary cookie recipe; I'll be the first to admit it. But when fresh cookies come out of the oven on a school night, there are bound to be a few cheers.
Chocolate Chip Cookies for the Freezer
1 c. unsalted butter, room temperature
3/4 c. brown sugar, packed
3/4 c. granulated sugar
1 t. vanilla
1 c. whole wheat flour
1 1/2 c. AP flour
1/2 t. salt
1 t. baking soda
2 c. chocolate chips
1/2 c. M&M's, optional
1. Cream butter and sugars with mixer until smooth. Add eggs, one at a time, and vanilla. Mix well.
2. On a sheet of waxed or parchment paper, combine flours, salt, and baking soda. Add to wet ingredients and mix, just until combined.
3. Add chocolate chips and M&M's and pulse mixer (or stir in by hand).
4. For freezing, scoop with medium (1 1/2 T.) ice cream scoop onto baking sheet. Freeze overnight and remove from pan into storage container to return to the freezer.
5. When ready to bake, place cookie scoops onto baking sheet. Preheat oven to 375 degrees. Right before baking, press scoops slightly with fingers. Bake for 8-10 minutes, or until golden brown.
6. If baking cookies immediately after mixing, do not press scoops before baking.