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Philly

Food

January 18, 2010

Stocking up: chocolate chip cookies!

DSC_0027.NEF

Come winter, stocking homemade cookie dough in your freezer is a game-changer for folks with a sweet tooth.  Those times when you were craving something sweet, but the thought of schlepping down to Wawa was giving you frostbite?  In the past!  A hot, fresh chocolate chip cookie straight out of the oven is basically the best thing you can ask for on a cold wintry night.

There’s just one teensy thing that makes it hard.  Instead of doing this:

in the oven

You have to do this:

in the freezer?!

Take a whole sheet of cookies, that could be plate of warm, gooey cookies in just 10 minutes, and stick them in your freezer instead.  I won’t lie.  It is hard.  Consider making a double batch.  Or you may end up with a mutiny on your hands.

weighing his options

The sad face of someone who knows that sometimes he has to sacrifice today’s cookies for tomorrow’s? Or the devious look of a hardened cookie dough poacher? You’ll find out which one you live with if that bag of frozen dough balls runs out in 3 days or less.

Chocolate Chip Cookies

This is a slightly oversalted variant of the Toll House recipe.  Most any cookie recipe will freeze, though, so use the one you like best! (and … tell me what it is!)

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 bag semi-sweet chocolate chips

Beat butter, sugar, brown sugar and vanilla together until creamy.  Beat in eggs one at a time, mixing well after each addition.  Whisk together flour, baking soda and salt in a second bowl, then gradually incorporate the mixture into the first bowl.  When fully combined, stir in chocolate chips.

Prepare a level spot for a baking sheet in your freezer.  I use the top of my ice maker to hold up one side, and just stack to the same level on the other side.  (This is much easier to do without your dough balls on the sheet.)  Then cover the baking sheet with parchment or wax paper, because the frozen dough will stick a bit without it.  Scoop out your dough balls.  Remember, you’re not going to bake these, so you can cram your dough balls really tightly on the sheet.  Freeze for at least an hour, then dump the frozen balls into a ziploc bag or airtight container.

When you’re ready to eat them, preheat the oven to 375 degrees, then put the dough balls on a baking sheet and into the oven.  You can bake them straight from the freezer; they should be done in about 15 minutes.

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