Chocolate Chip Cookies

I am going to share my adapted recipe for chocolate chip cookies and how we store them so we don't eat too many cookies at one time. This saves us time, money, and from expanding waist lines. The original recipe comes from my pink Better Homes and Gardens cookbook.

 

 

Ingredients:

1/2 cup coconut oil

1/2 cup softened butter

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 cup whole wheat flour

12 ounces mini chocolate chips

 

1- In large bowl, beat coconut oil and butter together. Add sugars and baking soda and mix again. Beat in eggs and vanilla until well combined. Mix in all of the flour and then the chocolate chips. (I can do this whole process with my hand mixer but if you cannot you can finish up with a spoon or fork)

 

2- To bake you are going to preheat your oven to 375 degrees and drop by spoonfuls onto an ungreased cookie sheet about 2 inches apart. (I use a pampered chef small scoop to spoon mine out). Bake raw dough for about 8 minutes and frozen dough for just a minute or two more. They are done cooking when lightly browned.

 

 

We love fresh warm home baked cookies at our house but I find that a single recipe makes too many cookies for us to eat. I personally don't need that much temptation laying around. What I do is mix up the whole recipe above and then I put 12 on a small cookie sheet and bake right away. The rest of the dough gets put on a cookie sheet lined with waxed paper like this picture above. I then slide the cookie sheet with all the dough balls into the top of my freezer. After about an hour or two I can remove the cookies sheet and put the dough balls into a freezer bag to use for later.

 

 

This is my bag that I store our dough balls in for later use. I have the simple baking instructions on the outside so nobody has to dig the cookbook off the shelf. This bag is then kept in the freezer until we need a few cookies. We take out our few and put them on the cookie sheet while the oven is preheating and then bake them. I find it takes only 1-2 minutes longer to bake from frozen than it does the fresh dough.

 

This simple recipe saves us time when we would like to have a treat but nothing readily available. It saves money because home making cookies are much cheaper and serve a lot more than ready to bake or already baked store bought cookies. The idea of storing the premade dough in the freezer til ready to use saves me many, many calories as well. I don't eat raw dough due to raw eggs so that isn't a problem for me. :)

 

Have you ever frozen cookie dough for later use? What other kinds of cookies have you done this for?