Easy chocolate chip cookies
Have freshly made chocolate chip cookies any time you fancy them with this clever hack. Freeze the cookie dough then simply slice and bake as and when you get the urge for cookies.
Equipment
Ingredients
Ingredients
unsalted butter (softened)
275 g
soft light brown sugar
275 g
granulated sugar
225 g
free-range eggs (large)
2 pcs
vanilla extract
1 tsp
plain flour
475 g
baking powder
2 tsp
milk chocolate (chopped roughly into chunks)
300 g
sea salt
1 pinch
Instructions
Cream butter and sugars
Put the butter and sugars in a large mixing bowl. Beat together with an electric hand whisk until smooth and light in colour.
Add eggs and vanilla
Add the eggs one at a time, mixing as you break in each egg. Once the eggs are combined, add the vanilla extract.
Incorporate dry ingredients
Sift in the flour and baking powder. Mix in using a wooden spoon until completely incorporated. Add the chocolate chunks and mix again until thoroughly combined. Divide the dough in half.
Shape and chill dough
Place each half onto a large piece of cling film. Roll the dough into a wide sausage shape and wrap in the cling film, twisting the ends to seal. Each sausage will make 12 cookies (but you can roll them smaller and make more). The dough can be frozen at this point. However if you wish to bake them straightaway, chill the dough in the fridge for 30 minutes before use.
Preheat oven
Preheat the oven to 180C/160C Fan/Gas 4.
Slice and shape cookies
Once ready to use the cookie dough, remove from the freezer and allow to thaw enough to slice. Slice each batch of the dough into 12 discs and place on non-stick baking trays or trays lined with baking paper. (Alternatively, to bake the cookies in smaller batches, cut off as many discs as you need, rewrap any remaining dough and return to the freezer.) Leave plenty of room between the cookies as they will spread as they cook.
Season and bake
Sprinkle each cookie with a tiny pinch of salt and bake for 12–15 minutes, or until they are golden-brown on the edge and slightly paler in the centre.
Cool cookies
Remove from the oven and transfer to a wire rack to cool before serving.
Original recipe
Storage
Store in an airtight container. Frozen cookie dough logs can be stored for up to 3 months. Thaw for 30 minutes at room temperature before slicing and baking.
Notes
• The chocolate chip cookies will spread quite a bit during baking, so keep your cookie dough log fairly small and cut thick slices.
• Make sure you leave plenty of room between the cookies as they will spread out as they cook.
• The recipe makes a big batch of cookie dough, so feel free to half it to make 12 large or 16 smaller cookies.
• Once frozen, the dough will take around 30 minutes at room temperature to soften enough to slice.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.