Chewy Make Ahead Chocolate Chip Cookies
Indulge in the ultimate sweet treat with these Chewy Make Ahead Chocolate Chip Cookies, a versatile recipe designed for both instant gratification and future cookie cravings. Packed with the perfect balance of granulated sugar and light brown sugar for a soft, chewy texture and loaded with rich semisweet chocolate chips, these cookies hit all the right notes. The easy-to-freeze dough makes them a time-saving solution for busy bakers, allowing you to bake fresh, bakery-worthy cookies straight from the freezer in just minutes. Whether you customize with a mix of dark chocolate or a handful of chopped nuts, these cookies are guaranteed to delight your taste buds. Perfect for family gatherings, meal prepping, or any occasion that calls for a warm, homemade dessert, this recipe turns every bite into a moment of pure joy.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 items large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips (or mix of semisweet and dark chocolate chips)
- 1 cup optional: chopped nuts (e.g., walnuts or pecans)
Instructions
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
Fold the chocolate chips (and optional nuts, if using) into the dough using a spatula until evenly distributed.
Portion the dough into 2-tablespoon-sized balls and place them on a parchment-lined baking sheet. Make sure the dough balls are spaced evenly apart.
For make-ahead cookies, transfer the baking sheet to the freezer and freeze the dough balls for 1-2 hours, or until firm. Once firm, store in a resealable freezer bag for up to 3 months.
When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the frozen cookie dough balls, spacing them 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are set and golden brown but the centers still look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 23.8 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
