Frozen Chocolate Chip Cookies

My family loves cookies but if I bake the entire batch all at once we have a tendency to go through them all in a day or two. To help us control our cookie consumption, I have started making a couple of batches and freezing the dough so that I can bake only what we want to eat at a time.  We have enjoyed having a greater variety this way and it saves time. I used mini chocolate chips in this recipe which makes them easier to evenly scoop and you are sure to get chocolate in every bite!

If you already have a favorite chocolate chip recipe, scroll down anyway for some tips freezing and baking with frozen dough.

Freezable Chocolate Chip Cookies

Makes 3 Dozen

3/4 cup Unsalted Butter, softened

3/4 cup Brown Sugar

1/4 cup Sugar

1 Egg

2 tsp Pure Vanilla Extract

2 cups All-Purpose Flour

2 tsp Cornstarch

1 tsp Baking Soda

1/2 tsp Salt

1 cup Mini Semi-Sweet Chocolate Chips

In a large bowl, cream butter and sugars until light and fluffy. Blend in egg and vanilla extract. In a small bowl, combine flour, cornstarch, baking soda, and salt. Gradually add to dough, mixing until well-blended. Stir in chocolate chips with a spoon.

Use a Cookie Dough Scoop to shape dough into 1 Tablespoon mounds. 

TO BAKE: Preheat oven to 350F. Place on cookie sheet (line with parchment paper for more even baking). Bake for 8-10 minutes, until bottom and edges are just beginning to turn golden brown. Let cool on cookie sheet for 2 minutes then move to rack or plate to cool completely. 

TO FREEZE: Place cookie dough scoops onto a wax paper lined cookie sheet. Place in freezer until solid. Transfer to a gallon sized ziploc freezer bag labeled with name, date, and baking instructions.

BAKING FROZEN DOUGH: Preheat oven to 350F. Place desired number of cookies onto cookie sheet. Bake for 7 minutes, gently press to 1/4 inch thickness with a fork, and bake for 5 more minutes or until bottom and edges are a golden brown.

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