Monday, March 11, 2013

Crispy, Chewy, Freezer, Snacking Chocolate Chip Cookies

Yield 3 Dozen

These cookies will have a soft crisp and chewy consistency right out of the freezer. They taste good warm or room temperature, but the freezer makes them better!
If your freezer is colder than mine, let the cookies thaw a few minutes. If you want to try another yummy taste, omit the dark chocolate and add white chocolate morsels instead. You could also add an extra ¼ cup of chopped macadamia nuts to the white chocolate.

  • ½ cup sugar
  • ¼ cup brown sugar
  • ½ cup (stick) unsalted, soft butter
  • 1 teaspoon vanilla
  • 1 egg
  • 11/4 cup sifted flour
  •  Pinch of salt
  •  ½ teaspoon baking powder
  •  ½ teaspoon baking soda
  •  ¾ cup dark chocolate morsels


Preheat oven to 350 degrees. Using a fork, in a large bowl, cream the butter and sugar together, add vanilla and egg, and mix until incorporated. 

 In a large separate bowl, sift and mix the flour, baking powder, baking soda and salt. 

Using a fork, slowly stir in flour mixture to sugar mixture, stir until soft sticky dough forms and all are combined (don’t over work it). 

Next, fold in chocolate morsels. 

Transfer to a clean bowl. Spoon 1 teaspoon of dough per cookie onto a non-greased cookie pan or sheet, and place the dough at least 2 inches apart or you'll end up with one large cookie. Keep the remaining dough covered, and in the refrigerator until all the cookies are baked. And, don’t put raw dough on a hot cookie pan.

Bake for 9 minutes or until light, golden brown (time may vary depending on your oven). As soon as you remove the baked cookies flatten them with a spatula if they are not flat. Let the cookies cool on the pan for 5 minutes before you remove them for further cooling. 

Keep the baked cookies in the freezer in an airtight container or freezer bag; eat them straight from the freezer. Not telling you how long they will keep because they will not be around long enough to worry about it :) Don't forget to share!

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