Since we live in the desert of Southern California, I am happy that today’s recipe did not require me to turn on the stove, oven, or microwave. We are still in the 100’s around here and with the extra pregnancy pounds, it can get pretty hot in this kitchen!!
So, to add to our stockpile today, I made Chocolate Chip Cookie Dough in Daddy and Baby sizes. (I don’t have a medium size scoop or we could call them the 3 little bears cookies). D is so funny about dessert: he doesn’t like very many of them. So when he does like something, I really try to make it for him as a special treat. When planning to do the September Stockpile, I figured he would like to have some cookie dough on hand. But I also thought it would be nice to be able to have fresh-baked chocolate chip cookies for G for snacks on cool (hopefully soon) fall afternoons! Here is the recipe I use:
Chocolate Chip Cookie Dough:
- 3/4 c. butter, softened
- 3/4 c. sugar
- 3/4 c. brown sugar, packed
- 2 eggs
- 1 and 1/2 tsp. vanilla
- 2 and 1/4 c. all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 pkg. (12 oz.) semisweet chocolate chips
- Beat butter and sugars in a large mixing bowl until creamy. Add eggs and vanilla, blend in very well.
- Combine flour, baking soda, and salt in a bowl; gradually add to butter mixture, beating well.
- Stir in chocolate chips.
To freeze: Use desired scoop to make evenly sized portions and drop spoonfuls onto a large baking sheet lined with paper. Flash freeze in freezer for 2-3 hours. Transfer to freezer storage bags.
To use from frozen: D will just eat these after letting them thaw for a few minutes. But to bake them: let thaw overnight in fridge. Bake at 350 F for 8-14 minutes on lightly greased cookie sheets. Let cool on wire racks.
Today’s Freezer Cooking Tip: When planning on doing a batch (or two) of a recipe consider different ways to break it down to freeze. You might consider taking an entrée dish and splitting it up if you have a smaller family or making one large side dish item and breaking it into a few different containers to have the side dish on hand for a few meals. Today, I made large and small cookie dough scoops based on the needs/wants of our family; and it didn’t take any extra time to double the batch.