I like to double my chocolate chip cookie dough and freeze a portion for fresh cookies whenever we want. It’s great to have on hand for the kid’s lunches.
Sometimes I will bake extra cookies and freeze the baked cookies to keep them fresh for a while. This is a great way to keep them fresh for lunches for a week or two.
Other times, I will measure out the cookie dough with my stainless steel scoop and put as many as I can cookie sheet. This goes straight into my freezer for about two hours or overnight until they are solid. Then I pop them into a freezer bag with the temperature on the bag and the number of minutes to bake just in case hubby gets a craving or unexpected company comes and we need a sweet treat. One time, we baked a batch when we found out about a birthday. Then we put the cooled cookies into a pretty tin with a ribbon and gave it as a birthday present. Whew, saved by freezer cooking.
Either method works well to keep the cookies fresh. Plus it allows you to have preservative free cookies fresh from the oven anytime. It’s worth it to have extra butter and chocolate chips on hand to make a double batch to freeze!
Whole Wheat Chocolate Chip Cookies (double batch recipe)
- 2 cups sugar (I use demarara)
- 2 cups firmly packed brown sugar
- 4 sticks butter, softened (defrost in microwave for 15-30 seconds)
- 4 eggs
- 2 tsp. baking soda
- 2 tsp. salt
- 6 cups white whole wheat flour (I like King Arthur white whole wheat or sub half with unbleached all-purpose)
- 4 tsp. vanilla
- 2 cups high quality semi-sweet chocolate chips (I like Ghirardelli)
Cream 4 sticks butter with 2 cups white sugar and 2 cups brown sugar. Add 4 eggs. Add dry ingredients and mix until combined. Add 4 tsp. vanilla and mix in chocolate chips. Drop by rounded teaspoonfuls onto baking sheet about 2 inches apart. Bake at 375 for 10-12 minutes. Cool one minute and remove from baking sheet and completely cool on wire racks. Or flash freeze cookie dough balls and freeze in a labeled gallon size bag: Bake 375 for 12-14 minutes.
Which freezing method works for you? Baked or unbaked cookie dough balls?