The Best Freezer Chocolate Chip Cookies Recipe

Ingredients

Directions

1. Start by softening the butter (I do this by microwaving it for 30 seconds to 1 minute until it has just started to melt).
2. Cream the butter and sugar. Using a hand or stand mixer, beat the butter and brown sugar and granulated sugar together until well combined and almost 'creamy' looking. Add the eggs and vanilla extract and beat to combine. 
3. In a separate bowl, combine the flour, baking soda, baking powder, and flakey sea salt. 
4. Combine wet and dry ingredients, stir well. 
5. Using a wooden spoon, stir in chocolate chips/chunks. 
6. Prepare a freezer bag or container labeled 'chocolate chip cookies' and the date. Cookies are good up to 3 months in the freezer. Lay out rectangles of wax paper (that will go into the freezer bag once dough balls are on it. 
7. Using a cookie scoop, scoop cookie dough balls and slightly press them down on prepared wax paper rectangle, 12 per sheet, slightly spaced out. 
8. Put wax paper containing dough balls into the freezer bag and lay flat in the freezer until they solidify. 
9. To bake, remove however many dough balls you want to bake and place on a silicone mat lined (or parchment paper lined) baking sheet. Put cookies 2 inches apart (12 per baking sheet)
10. Preheat oven to 350, the dough will thaw when the oven is preheating. 
11. Bake for 10 minutes, or until starting to slightly brown around edges. 
12. Remove from oven, allow to cool a few minutes before transferring on to a wire cooling rack. Enjoy!