Who loves a good Chocolate Chop Cookie recipe?? Today I am going to share my absolute favorite recipe and a fun freezing tip so you can enjoy these babies fresh more often! This is a big recipe so I usually freeze half and bake the other half! I love having extra cookie dough balls in my freezer for a craving or if I need to take a treat somewhere! See below the recipe for my freezing tips!
- 1-Cup of Butter (2 Sticks)
- 1-Cup of Butter Crisco ( I buy the sticks to make it much easier)
- 1 1/2-Cup White Sugar
- 1 1/2-Cup Brown Sugar
- 4 Eggs
- 1 1/2 Teaspoon Vanilla
- 4 1/2 Cup Flour
- 1 1/2 teaspoon Baking Soda
- 1/2 teaspoon of Salt
- 2-3 Cups Chocolate Chips (depends on taste)
Preheat oven to 375 Degrees. Cream together butters, sugars and slowly add in eggs and vanilla. Combine all dry ingredients and mix into wet batter. Add Chocolate Chips. Bake Cookies for 10 minutes at 375. Sometimes I put the batter in the fridge for an hour before I bake and they turn out even better!
On a Cookie Sheet(my favorite one HERE) lined with a sheet liner or parchment paper scoop cookie dough balls onto the sheet. This Scooper works GREAT! You can line them up pretty close together since they won’t be baked. Place them in the freezer for 30 minutes and then transfer to a gallon ziplock bag and place in freezer. Bake for 11 minutes when frozen!
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