Hi friends! If you’ve known me for any length of time, you know that I love to bake. Baking chocolate ship cookies is something I always did with my mama. I can still remember pulling up a chair, helping her whip up all the ingredients and getting to lick the whisks! Baking is something I couldn’t wait to share with my kiddos.
Now I know we aren’t taking a poll here, but you just can’t beat a warm chocolate chip cookie. It’s like a good hug from your long-gone Granny!
Now as Colby and Caroline have gotten older and we’ve gotten busier, I’m more apt to make a batch of chocolate chip cookies and freeze some so that we can have them anytime we’ve got a craving!
Sitters really love finding them too!
Follow the steps below so that you can enjoy homemade chocolate chips cookies anytime!
(Enjoy this little photo from our family archives of Caroline eating a homemade chocolate chip cookie in our bed).
CHOCOLATE CHIP COOKIE RECIPIE
INGREDIENTS:
- 1 cup salted butter or shortening, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 1/4 cup + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups Ghirardelli semi-sweet chocolate morsels
INSTRUCTIONS:
- Cream together the butter and sugars in either a large bowl with an electric hand mixer or with a stand mixer.
- Add the eggs one at a time, mixing until thoroughly incorporated.add the vanilla and mix well.
- Add the flour, baking soda and salt, mixing until a soft dough forms.
- Add in the chocolate morsels and mix until evenly distributed.
Now, this is where we are gonna do things a little differently.
SCOOP THE DOUGH
Instead of portioning your dough so many inches apart, you are going to put them close together, but not touching, on a cookie sheet (lined with parchment paper for less mess). This way you can fit more on the cookie sheet. I highly recommend using a cookie scoop for this! It makes all the cookies the same size and shape, and clean-up is so easy!
Freeze the Cookies
Now, place the dough in the freezer for an hour or so until they are frozen. (This is also called flash-freezing.) The last step is to put the frozen cookie dough in a labeled freezer bag. On the bag, I write the type of cookie and cooking instructions. When it’s time to bake the cookies, simply grab as many of them as you want and bake at the time and temperature the recipe calls for. Enjoy the fresh-baked smell while they bake.
Note: you may have to bake them a little longer since the dough is frozen when going in the oven.
BAKING THE COOKIES
- Preheat the oven to 375° F.
- Bake at 375° F for 7-9 minutes, they should be a little golden/crunchy around the edges but a little gooey in the middle. The perfect cookie!
- Allow the cookies to cool on the pan for 2 minutes before transferring to a wire cooling rack to cool.
- Enjoy!
Freezing doesn’t just work for chocolate chips cookies. If your family has a few favorites, try taking a few hours to batch make so that you can have a few options to enjoy for the next few months.
This little hack is perfect for when you have guests unexpectedly, you want to take a treat to a friend who may be going through a hard season, or if you are wanting to participate in a bake sale but know you won’t have time to whip them up the day of the sale.
