Source: This one is from my mother-in-law, also from ages past. I'll admit I'm not the hugest chocolate chip cookie fan, but my hubby is and I liked the whole freezer-to-oven aspect of it. A quick dessert when needed? Perfect.
Notes: These are fairly airy and light when baked, not the dense, chewy kind (which I prefer, when I prefer chocolate chip cookies). But they're quite tasty. Probably all that butter in them. They don't spread out much, but I might not have pre-heated the oven enough-- hard to tell with a toaster oven. You'll also likely want to roll these into balls because it makes them a heck of a lot easier to freeze. I'm enamored with the new cookie dough baller my mom got me for Christmas, though, so I went that route instead.
- 1 3/4 sticks butter
- 1/2 cup brown sugar
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 12 oz. chocolate chips
- Melt butter in microwave, covered.
- Add butter to large mixing bowl with brown sugar. Stir in the eggs. Add flour, salt, baking soda and vanilla, and stir. Mix in chocolate chips. (Can mix this all, except the chocolate chips, in a stand-up mixer.)
- Chill the batter, but not for too long (about 20 minutes). Using cookie dough scooper or your hands, place 1-inch mounds on a cookie sheet and freeze for a couple hours. Transfer to a ziploc baggie.
- When needed, place on an ungreased cookie sheet in a preheated 325 degree oven for 15 minutes.