I’m about to share a tip with you that may just change your cookie baking life forever!
No more making an entire batch of cookies and trying to eat all of them before the go stale. (And uh, eating your own body weight in cookies.)
No more stopping by the store because you don’t have time to make cookies for your child’s class or an event.
Company stopping by at the last minute? You can have fresh baked cookies at the last minute!
Keep reading to find out how!
1: Make your cookie dough. (Most cookie dough recipes should take you 10-15 minutes to assemble, and who doesn’t have 10 minutes to throw it together?)
2: Cut 2-4 rectangles of wax paper. Divide your cookie dough into 2-4 sections and put each section in a line on the wax paper.
3: Roll the cookie dough into a log and twist the ends to seal.
4: Store in the fridge or freezer, or both. (Can be stored in a zip lock bag to avoid freezer burn. Cookie dough stored in the fridge should be used within 2 weeks).
5: Take out of fridge or freezer, open, and slice. If you need a dozen cookies, make a dozen! If you’re just in the mood for 2 cookies to snack on, just make 2. No need for waste! Trying for portion control? Slice then super thin, and eat twice as many (oh wait, portion control?)
6: Bake according to the directions in the recipe.
I loooooove making cookies this way! I can make them when I have time, bake up a couple, and then put the rest of the dough away until I’m in the mood for them again. You can use any cookie recipe.
I like using this recipe. The original recipe actually recommends to refrigerate the dough for 24 hours anyway, so it works out pretty well. This recipe was originally derived from the New York Time’s Famous Chocolate Chip Cookies.
1 2/3 cups flour
5/8 tsp baking soda
¾ tsp baking powder
¾ tsp salt
1 ¼ stick butter (please use butter, don’t disgrace this recipe by using margarine!)
5/8 cup brown sugar
½ cup sugar
1 tsp vanilla
½ lb. chocolate chips
Preheat oven to 350 degrees. In a mixer, cream together softened butter and sugars. Mix until well combined, about 2 minutes. Add in the egg and vanilla and continue mixing. Slowly mix in flour, salt, baking powder, and baking soda. Mix until just combined. Add the chocolate chips and stir until they’re fully incorporated. Divide into tablespoon sized blobs and place them on a sprayed cookie sheets. Bake at 350 for 10-15 minutes, or until golden brown on bottom and edges.
This is seriously the BEST cookie recipe I have ever used. They’re rich, buttery, chocolatey. Everything that a chocolate chip cookie should be!