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December 10, 2010 / makingitmamastyle

Chocolate Chip Cookies Save The Day

I suppose it’s a personal preference, but I think flat chocolate chip cookies are much better than fluffy.  You know, the flatter-than-a-pancake, not-so-easy-to-get-off-the-pan-in-one-piece, eat-a-million-of-them-because-they’re-so-addicting kind.

See Exhibit A:

Perfection.

Am I the only one who likes the parts without chocolate chips the most?? Here’s the secret to avoiding chocolate overload: use the mini chips.  More cookie, less chocolate.

Am I also the only one who often gets an urge to make cookies, but then regrets the decision when it comes to baking pan after pan of them?  Another secret for you:  freeze the dough!

Form the dough balls, put on a cookie sheet and freeze until hard. Then, dump them all in a freezer bag and store until you feel like baking.  Pull out as many as you want, stick them in the oven and voila, fresh-baked cookies!

I find these ready-to-bake cookies particularly useful after long days when one or more of the following situations occur:

  • Livy walks into her classroom and announces to her teacher that “Mommy said we didn’t have time to brush my teeth today”.
  • My oven catches on fire while trying to fix lunch.
  • I ram my cart into the shampoo display and knock all but two bottles off in a slow, dramatic, domino-like fashion.
  • Ryan explodes out of his diaper just before a check up at the doctor in 40 degree weather. Forgetting a change of clothes for him, I have no choice but to take him inside with just a (clean) diaper on, wrapped in a blanket. Parent of the Year right here.

So you see, there are many ideal situations for frozen cookie dough. Enjoy!

Chocolate Chip Cookies from Better Homes and Gardens

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 bag semisweet mini chocolate chips

Directions:

1. Cream cold butter and sugars until it’s the texture of cornmeal. Add eggs and vanilla then mix until combined.

2. In a separate bowl, combine flour, salt and baking soda. Add dry ingredients into wet ingredients in batches. Add chocolate chips and mix briefly.

3. Bake in a 375 degree oven for 8-10 minutes or until golden brown.

By the way, this is a doubled recipe because when you have everything out anyway, you might as well make twice as much! More to freeze, my friend.

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