Chocolate chip cookies are a classic comfort food, and more importantly, Matt’s favorite dessert. We don’t have them very often though, because when I make a batch of 3 dozen cookies, I tend to eat a few too many in just a few days, then feel guilty. Still working on my self-control around desserts.
My very smart friend John, who is a professional chef (and a professional dessert-eater), makes his cookie dough and then rolls it into cookie size balls and freezes it! Then he takes a few out at a time (say, 6 cookies, one for each family member) and just bakes small batches–thus eliminating the need for self-control. Genius!
I stole his idea, although he won’t share his top-secret personal cookie recipe. I like tradition though, so I went with the classic Toll House chocolate chip cookie recipe.
I made the dough with organic ingredients and a little help from my favorite 3-year old baker. Once it was made, I used two spoons to form it into equally-sized balls by rolling the dough back and forth between the spoons.
I separated the layers with freezer paper and put six cookies to a layer–that way I can take a whole layer out at once and each family member gets one cookie (or, more likely, I will take two layers and each person gets two cookies!).
Fortunately, not all the dough could fit in my freezer container, so I had to make a few cookies right then–we are not ALL about delayed gratification when it comes to dessert here.
They were, of course, delicious. And I’m excited to know we have several more desserts-worth put up in the freezer. This is my new favorite dessert plan–I wonder what other sweet treats I can do this with!?!