CHOCOLATE CHIP COOKIE RECIPE: Make this recipe today if you want to be known as the person who makes the best chocolate chip cookies around! Can be made with einkorn or regular flour. Or freeze the cookie dough for a quick snack later on!
Nothing warms the soul quite like a fresh chocolate chip cookie straight out of the oven. The melt in your mouth goodness of a chocolate chip cookie that's still too hot to eat, but you find a way... sometimes that's just what you need after a long day.
But who has time to whip up a fresh batch of cookies every day? Even though this recipe comes together very quickly, it might still be too much for an every day task!
Don't worry though, I have good news! This chocolate chip cookie dough freezes perfectly so you can have them on hand for any chocolate chip cookie emergencies!
How to Freeze Chocolate Chip Cookie Dough In Bulk
Freezing cookie dough for use later on is actually really simple. Just line a baking sheet with either wax paper or parchment and scoop out your preferred cookie portions onto the paper.
So if you like a larger cookie, this portion might be 2 tablespoons, but if you like a bite size cookie, you might only dish out teaspoon size cookie dough balls.
Once you have your cookies in place (and remember, you don't need to leave space between them since they won't be baking and spreading!) then just place the tray in the freezer for at least 2 hours.
From there simply place the frozen dough in a freezer bag or freezer safe container and pop them back in the freezer!
Then when you're ready to bake them, just place the frozen dough on a cookie sheet and bake away! No defrosting required.
Make a double batch like I do, and you can have a warm chocolate chip cookie whenever you want for months without dirtying a single mixing bowl!
This recipe features einkorn flour but can still be made with any type of wheat flour without modification.
Einkorn Chocolate Chip Cookies
Ingredients
- 2 cups grass fed butter
- 1 1/2 cup sugar
- 1 1/2 cup brown sugar
- 1 tbsp vanilla
- 4 grass fed eggs
- 1 tsp sea salt
- 2 tsp baking soda
- 5 cups Einkorn flour
- 2 bags dark chocolate chips
Instructions
- Preheat the oven to 375° F (if you plan on baking a few before freezing the rest) and line two baking sheets with parchment paper.
- In the bowl of an electric mixer, combine the butter, brown sugar, sugar, and vanilla. Cream the mixture until it is fluffy.
- Next add eggs one at a time. Beat on high for at least 30 seconds after each egg. The mixture should look like butter cream icing at this point.
- Add baking soda and salt. Mix briefly.
- Add flour 1 cup at a time. Start very slowly to avoid kicking flour out of the bowl. Mix for 30 seconds after each cup.
- Add chocolate chips. Mix until thoroughly incorporated.
Note: If you are baking any cookies before freezing, spoon them onto cookie sheet now and bake for 12-13 minutes. - Using a teaspoon, spoon dough onto parchment lined baking sheets. Freeze once all dough is scooped onto sheets.
- Leave in the freezer for at least 2 hours. Once completely frozen, remove dough from sheets and place in gallon freezer bags. Store in the freezer until ready to bake.
When ready to bake. - Preheat oven to 375°f
- Remove desired number of cookies from the freezer and place on cookie sheet.
- Bake for 12-13 minutes. The cookies may appear under done, but if baked for any longer they will be too crispy. (Each oven is different, so you may need to adjust the time by a minute or two.)
- Enjoy a hot chocolate chip cookie whenever you'd like!
Notes
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Cindy says
Hi! Mine flattened out also. I wondered if it had to do with my using freshly ground einkorn? The cookies still taste delicious, just not as pretty! I froze about half for later and will have the freshly baked ones out for my family coming over later. I will make again, and try adding a bit more flour. Thank you for all your wonderful recipes ?
Victoria says
Glad you enjoyed them Cindy! Yes, a bit more flour will likely help. I’ve never made them with freshly ground einkorn, so I’m not sure where the breakdown might have been. Definitely try it again with more flour!
Nicole says
Brought these to a cookout and everyone loved them. Perfect chewy and slight bit of crisp, great texture. Thanks for the recipe!
Victoria says
Hi Nicole, I’m so glad to hear that! We love them around here too <3
Mara says
What is 2 bags worth of chocolate chips how many ounces?
Victoria says
Usually the bags are 10-12 oz a piece, so about 20-24 ounces for the full recipe :-)
Elaine M Leadem says
I prefer to use coconut sugar would it work fas a replacement or both the sugars in this recipes?
Victoria says
Hi Elaine! Yes, you can! I have done that many times myself, and it works beautifully :-)
PamG says
Being sensitive to gluten Einkorn flour is my new “go to”….but I had never made cookies with it. Also being a cancer survivor I avoid sugar…so I tried this one using only 1 cup regular sugar and 2 cups of my home made version of truvia along with 2 TBL of molasses to create the brown sugar. After the first batch came out almost burned on the bottoms, I ended up adding more flour (closer to 6 cups I think) and baked them at 325 rather than the 375 originally noted. Also I used stevia chips…the 2nd batch came out perfect!!!
Victoria says
Hi Pam! Great modifications! We have taken to using maple syrup in place of the sugar (at a reduced rate of 1/2 cup per cup). And it works perfectly! Not sure if you can tolerate natural sugars, but if so, maple syrup or maple sugar works really well here!
PamG says
I did see the coconut sugar comment afterwards…but any sugars are a danger to me…I was just so surprised at how much difference it made to lower the temperature!!!