We are new to the Chest Freezer Owning Business. Neither I nor the Hubby had one while we were growing up so I have been reading up on how people have been using them on multiple blogs. I’m still a little hazy on the whole thing but I am already making good use storing a surplus of cut up Mango my Mother-In-Law froze up for us. We made enough Mango-Cranberry Juice smoothies to feed an army and still have 5 more bags to go!

Anyway, so this week, we got some good news. Nothing to merit an announcement yet but enough to get a small celebration, so I decided to bake up some Chocolate Chip Cookies.

Now I am the Queen of breaking down a recipe into smaller portions so I only make what is needed at the time but this time, I decided to go ahead and make the whole amount and try my hand at storing and putting up the left overs in the freezer. I know it’s nice to be able to grab a couple of cookies and bake them up for a special night of TV watching and such.

So I did a little research and found that the top 3 or 4 recipes for Chocolate Chip Cookies are all pretty much the same so I extrapolated and came up with this one.

Ingredients 2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter

3/4 cup granulated sugar

3/4 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about a 12 ounce bag) semisweet chocolate chips

Directions

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture to the egg-sugar mixture; mix until just combined. Stir in the chocolate chips with a spoon. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Save some for the Freezer

Drop heaping tablespoon-size balls of dough about 2 inches apart on saran wrap over a baking sheet. Place in the freezer until hard and then move to a storage bag.

Bake them Later

Drop the balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

They cookies came out amazing!

And our first batch from the freezer came out just as good!

Oh Boy! We now have Chocolate Chip Cookies pretty much on demand.

I think I have created a monster!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see our disclosure policy. Thank you for supporting The Tattooed Homestead.

