Chocolate Chip Cookies: Bake Now. Freeze For Later.
The Best Chocolate Chip Cookies Ever!
Ohhh … that ooey, gooey yummy-licious little treat! I’m talking about a homemade chocolate chip cookie. But not just any chocolate chip cookie. I’m talking about one that holds the perfect balance of sweet and a hint of saltiness. My recipe makes 5 to 6 dozen cookies, so you can bake some to eat now, and freeze the rest to eat later. And, with school right around the corner, freezing these makes for quick homemade snacks for school lunches.
Chocolate Chip Cookies
Makes 5 to 6 dozen cookies.
- 1 pound Hiland Dairy Butter
- 1 pound dark brown sugar
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons table salt
- 2 teaspoons baking soda
- 4 teaspoons vanilla
- 6 cups flour
- 2 (12-ounce) bags chocolate chips
- Sea salt
Mix together butter, brown sugar, granulated sugar, vanilla, table salt and baking soda.
Add eggs and mix until creamy.
Slowly add flour, a bit at a time, and mix until completely blended.
Fold in the chocolate chips.
Scoop into balls approximately two inches in diameter, and sprinkle with a pinch of sea salt on top of each ball.
Preheat convection or conventional oven to 350° F. Bake 10 minutes in a convection oven or 12 minutes in a conventional oven. Tip: When completely cooled, I wrap two cookies together in plastic wrap and again in aluminum foil. I freeze these packs for school lunches. By the time lunch rolls around, the frozen cookies are soft and chewy.
If you want to freeze the dough, simply separate it into even portions and place in freezer-safe containers. Press plastic wrap on top of the dough and cover it with an airtight lid.
And, of course, serve these delicious morsels up with a tall glass of farm-fresh Hiland Dairy Milk!
~The Dairy Diva