Chocolate Chip Cookies (Freezable Dough)
What's lunch without a sweet at the end? A homemade cookie is always the perfect take along dessert. Not only are they delicious and popular with kids, but they're excellent lunchroom currency, too.
To be honest, I thought I would do a veggie wrap today. But since we had two kid-approved wraps earlier this week, it seemed more appropriate to bring our back to school celebration to a conclusion with that little sweet that makes the meal.
I've had this recipe for a long, long time. I think it's based on the original Tollhouse recipe. Over the years, I've played with it in many ways. I've substituted canola oil and pumpkin for the shortening. It worked but wasn't my favorite. I've used Spectrum organic shortening, which is made from palm oil, and that worked fine. I tried making it with all butter, but the cookies really do benefit from that bit of shortening. And, of course, I've made these cookies with Crisco, which works beautifully. Today I've substituted coconut oil for the shortening and the cookies turned out fine. I don't even taste the coconut.
One of the comments I frequently receive about The Diva Runs Out of Thyme, is that Sophie has a seemingly endless supply of cookies in the freezer. Yes, she does! Don't you? Aside from being a lovely recipe that tastes great, my favorite thing about this recipe is that it makes a huge batch of cookies. You can actually press the dough into a log shape (it doesn't have to be perfect) on waxed paper, roll it up, and stash it in the freezer to be used when you need cookies. The recipe makes about 40 or so cookies, so that means several rolls of cookies, which I slide into a freezer bag for storage.
When company arrives unexpectedly, I have freshly baked cookies in fifteen minutes. Perfect for midnight snacks (especially when characters are discussing a murder), after school snacks, lunch boxes, snow days, even those days when you're supposed to bring something for the whole class -- and you forgot about it. Cookies to the rescue!
Freezable Chocolate Chip Cookie Dough
1/2 cup shortening
3/4 cup unsalted butter
2 3/4 cups light brown sugar
1/4 cup milk
2 tablespoons vanilla
3 cups plus 2 tablespoons flour
1/4 teaspoon salt
1/14 teaspoons baking soda
3-4 cups chocolate chips
Combine the flour, salt, and baking soda in a bowl. Cream the oil and butter. Add the sugar, mix well. Add the eggs, vanilla, and milk, and mix thoroughly. Gradually mix in the flour. Stir in the chocolate chips.
The dough is now ready to freeze or bake (or both!). Preheat the oven to 350. Drop the dough on a buttered baking sheet and bake for 12 to 14 minutes. Freeze unbaked dough in logs.
If frozen, slice a chunk off the end about 3/4 inch thick. Cut into four pieces. Place on a buttered baking sheet with the point up. Bake at 350 for 12 - 14 minutes.
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