Chocolate Chip cookies are delicious, although somewhat basic and often over-rated they are a necessary fundamental of childhood. Every parent knows you have to have a chocolate chip cookie recipe, or more accurately now days I guess its a favorite refrigerator brand. I really find it somewhat horrifying that most people can’t even find the time to make their family scratch made cookies, however it IS the age of convenience and actually making the food you eat just seems to be out of the question. With that said I’m lazy, so I can relate. Instead of resorting to packaged preservatives though, I like to make foods in bulk. Instead of buying toaster pancakes in a sack or packaged English muffins I just make my own in bulk and freeze them. Things like cookies and biscuits are no exception to that rule. You can make cookie dough in advance and freeze it just the same as you would the store bought varieties. The bonus is that this is a cookie that you’ve crafted yourself with your own natural ingredients. Every person carries with them cherished food memories from childhood. Chocolate Chip cookies are an all American quintessential kid food. Chocolate-Chocolate chip cookies are good enough to make the kids happy and great enough to make you happy too!
Cookies can be baked directly from the freezer or thawed 20-30 minutes in advance. This is one basic cookie dough, for regular chocolate chip cookies or cookie bars/cake you would use 1 1/4 cups of flour, substituting 1/2 cup of cocoa powder gives you the Chocolate-chocolate Chip Cookie. As a kid we most often had chocolate chip cookie bars, I’m not sure if its because they were easier than dolloping cookies out and watching tray after tray or if it was preference. I make both cookie bars and regular cookies. I don’t really have much of a preference because the major bonus of making these cookies in bulk is that you can pull 5 or 6 at a time from the freezer to bake. You don’t HAVE TO stare at tray after tray. Unless you need 4 dozen of cookies you don’t have to bake them all at once.
This recipe is about 2 dozen, but can be doubled or tripled as desired.Sometimes I substitute half of the butter for palm shortening, but no more than half. It allows the cookies to be slightly chewier. I’ve found that using all shortening however is somewhat unpleasant. You need the butter, most cookies just don’t seem quite the same without it.
- 1/2 cup (1 stick) unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups chocolate chips
Preheat oven to 375 degrees. Lightly Grease Cookie Trays, (or line with parchment or silicone baking mat)
In a medium sized bowl whisk together dry ingredients. In the work bowl of a stand mixer or in a large bowl cream (whisk or stir) together butter and sugar until its light and creamy yellow. Add the egg and vanilla. (If you are doubling or tripling this recipe using the stand mixer is useful if you have one.) Stir the dry ingredients into the creamed mixture. Do not over-mix. Stir in chocolate chips. Cookie’s are typically even better if the dough is rested overnight. Yes, overnight. Although it is not mandatory, it helps. I think it is why the frozen and refrigerated dough’s have a bit of an edge. Use a cookie scoop (1 ounce) or an ice cream scoop (2 ounce) to dollop cookies into equal portions onto prepared trays. The 2 ounce scoop will give you about 6 cookies per tray. (These are like the jumbo cookies you would purchase in a bakery or ice cream shop.) For Regular sized cookies bake approximately 11 minutes, Large cookies approximately 15 minutes.
For Freezing- Place cookies in one layer onto a sheet pan and freeze. Once completely frozen they can be placed into an airtight container or bag. Ideal if used within 3 months however I’ve had them last much, much longer. (because I forgot about them…whoops!)
Preheat Oven to 375 degrees. Bake Time May vary, For Large frozen Cookies approximately 15 minutes
For Cookie-Cake/ Bars Grease and lightly flour a 9″ cake pan or a 8 or 9″ square pan. Spread the entire recipe into the pan evenly. Bake for 25 minutes at 350 degrees.
- regular chocolate chip cookies or cookie bars/cake you would use 1 1/4 cups of flour,
- substituting 1/2 cup of cocoa powder gives you the Chocolate-chocolate Chip Cookie.