Yep, it’s another Chocolate Chip Cookie recipe. Everyone has one and everyone says theirs is the best. I don’t know if mine is the best or not but they are dang tasty.
This chocolate chip cookie dough is a great base for any of your favorite additions. I’ve added 1 cup of toffee pieces with the chocolate chips to get a Chocolate Chip and Toffee Cookie. I’ve mixed chocolate chips and white chocolate chips. You can add chocolate chunks instead of the chips. White chips and cranberries, M&Ms, etc.
I’ve also discovered that we tend to eat fewer cookies than when the kids were little and the cookies were getting stale and I’d end up throwing them out. What a waste! I also love a fresh cookie straight from the oven. So now I mix up a batch or two of my favorite cookies and then freeze the dough in little balls. You know, just like that over priced cookie dough that you buy from your kids for school fundraisers.
It’s easy to do, just line your cookie sheet with wax paper. Make sure you put wax paper down so the cookie balls come off easily. Scoop your cookie dough out on the cookie sheet and freeze for several hours. I usually leave it over night. Pull the frozen cookie balls off the wax paper and put in a covered container that seals tight.
When you feel like fresh hot cookies pull out as many as you need and bake in a 350 degree oven for about 11-12 minutes. It also makes a great last minute sweet treat if you have unexpected company.
Chocolate Chip Cookies
1 cup butter or margarine
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
1 12 oz package semisweet chocolate chips
1 cup walnuts or pecans, chopped
Preheat oven to 350 degrees. Mix flour, salt and baking soda in small bowl; set aside. In a large bowl, with a wooden spoon or an electric mixer set at medium speed, beat butter, vanilla and sugars until light and fluffy. Add eggs, one at a time, beating just until yellow yoke disappears (about 30 seconds). Add flour mixture in thirds, mixing well after each addition. Add chocolate chips and nuts. Drop by slightly rounded teaspoonfuls of dough 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until cookies are golden-brown. Transfer to a wire rack to cool. Repeat with remaining dough until all cookies are baked. Makes 4 dozen cookies.
A Little of This and a Little of That 
I love freezing cookie dough. It’s great for those “hub wants cookies but I don’t feel like going through the process” nights. And I’m with you…. choco chip cookie dough base is the BEST! I use it for all sorts of additions: cashews, macadamia nuts, raisins… I even made them with sunflower seeds and coconut.
These look delicious and make me want to go bake something right now. Darn you, I was having a nice lazy Tuesday too! LOL.
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Sorry about that ;0) I’ve even replaced some of the flour with cocoa and made chocolate chocolate chip, or chocolate white chocolate chip cookies. Yum yum!!
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