It happens every few weeks: I crave a fresh-out-of-the-oven chocolate chip cookie. I'm then left with one of two choices: I could venture out and try to find a bakery that's just removed a batch of cookies from the oven, but the chances of arriving at a bakery at that perfect moment are slim to none. Or, I could make my own. This is usually the route I go, but I'm always left with about 5 cookies too many and the cookies became stale before I eat them--and I really don't want to eat that many cookies in the first place.
Last week, I finally solved this problem, though I'm not sure why I hadn't tried this before. I made a full batch of chocolate chip cookies and baked 4 of them. I shaped the rest of the dough into balls, then flash froze them on a cookie sheet before transferring them to a freezer bag padded with wax paper. (This stroke of genius is courtesy of Smitten Kitchen's Deb.) Now when I have an insatiable craving (my internal clock says this should happen in the next few days!), I'll just remove an already formed dough ball, pop it into the oven for a few minutes longer than the below recipe states (to account for the freezing), and enjoy. As an especially decadent bonus, I used Mast Brothers' dark chocolate chips for my cookie batch.
Chocolate Chip Cookies
Adapted from All Recipes.com
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1.5-2 cups dark chocolate chips
1. Preheat the oven to 325°F. Line the cookie sheet with parchment paper.
2. Sift together the flour, baking soda and salt and set aside.
3. In a medium bowl, using a hand-held mixer, cream together the melted butter, brown sugar and white sugar until well blended.
4. Using that same mixer or transferring the ingredients to a standing mixer, beat in the vanilla, egg, and egg yolk until light and creamy. Then, mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips with a spoon. Scoop a spoonful of dough at a time onto the prepared cookie sheets. Make sure to set the cookies 2 inches apart (or more) as they will spread.
5. Bake larger cookies for 12-17 minutes (check several times as the baking time varies according to cookie size). Cool on baking sheets before transferring to wire racks to cool completely. Or let cool until you're able to safely hold one and bite in!