I needed something for the cub scout family picnic and I chose these and two other cookie recipes that I did not photograph and of course the cookies are all gone. They were a peanut butter Snickers cookie and a mascarpone Oreo cookie. All of which were a big hit. It seems that I'm always rushing to get things baked and get everyone ready to go places. I thought that this make and freeze recipe will help the busy baker and really make "whipping up some cookies" a real breeze.
The title from the original recipe is 'Award Winning' and boy they sure live up to that title. I love baking and trying new recipes so when I saw this recipe and it said freeze the cookie balls, I thought why haven't I been doing this all along.
recipe from that winsome girl blog
Soft Chocolate Chip Cookies - Make and Freeze Recipe
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups unsalted butter (I used cold butter cut into pieces)
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 (3.4oz) packages vanilla instant pudding mix
4 large eggs
1 Tablespoon vanilla extract
4 cups semisweet chocolate chips ( I used 3 cups semisweet and 1 cup white chips)
In a medium bowl, sift together the flour and baking soda and set aside.
In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the vanilla pudding mix until well blended, followed by the eggs and vanilla extract. Blend in the flour mixture slowly, just until incorporated Finally, by hand, stir in the chocolate chips until everything is evenly combined and no flour remains at the bottom of the bowl.
Using a cookie scoop (I suggest a 1 1/2 tablespoon scoop) for even portions, scoop the cookies and place them on a parchment-lined baking sheet.
At this point you can freeze the cookies until solid, then store them in a plastic freezer bag for later use. To bake the cookies, preheat the oven to 350F. Bake 10-12 minutes if fresh or 12-14 minutes if frozen, just until edges are golden brown.