{"id":618,"date":"2025-10-21T05:49:36","date_gmt":"2025-10-21T05:49:36","guid":{"rendered":"https:\/\/myanook.com\/?p=618"},"modified":"2025-10-21T05:54:46","modified_gmt":"2025-10-21T05:54:46","slug":"the-softest-chocolate-chip-cookie-dough-recipe-freezing-instructions","status":"publish","type":"post","link":"https:\/\/myanook.com\/?p=618","title":{"rendered":"The Softest Chocolate Chip Cookie Dough Recipe ( Freezing Instructions)"},"content":{"rendered":"
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How to Make and Freeze the Perfect Chocolate Chip Cookie Dough<\/h2>\n
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There\u2019s nothing quite like the joy of a warm, freshly baked chocolate chip cookie, especially when it\u2019s gooey in the middle, golden at the edges, and sprinkled with a touch of flaky sea salt. But let\u2019s face it: sometimes we don\u2019t want to commit to baking an entire batch of cookies. That\u2019s why I began freezing a batch of chocolate chip cookies. Below, I\u2019ll guide you through my finger-snapping recipe for the ultimate brown sugar chocolate chip cookies and show you how to prep and freeze the dough for single-serving cookies anytime you crave one.<\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Baking Time <\/span>12 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>32 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
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Ingredients
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  • 1\/2<\/span> cup<\/span> 113g unsalted butter, softened<\/span><\/li>
  • 1<\/span> cup<\/span> 220g packed brown sugar (light or dark)<\/span><\/li>
  • 1<\/span> large egg<\/span><\/li>
  • 1<\/span> teaspoon<\/span> pure vanilla extract<\/span><\/li>
  • 1 1\/2<\/span> cups<\/span> 188g all-purpose flour<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> baking soda<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> baking powder<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 1<\/span> cup<\/span> 170g semi-sweet chocolate chips<\/span><\/li>
  • Flaky sea salt for topping<\/span> optional<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2-3 minutes).<\/div><\/li>
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.<\/div><\/li>
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.<\/div><\/li>
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.<\/div><\/li>
    5. Fold in Chocolate: Stir in the chocolate chips.<\/div><\/li><\/ol><\/div>
      How to Freeze Your Cookie Dough<\/div>
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        Preparing the Dough for Freezing<\/div>
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          Option 1: Pre-Portioned Dough Balls<\/div>
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          1. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.<\/div><\/li>
          2. Freeze the dough balls for 1-2 hours, or until firm.<\/div><\/li>
          3. Transfer the frozen dough balls to a freezer-safe bag or container. Be sure to label it with the date and baking instructions!<\/div><\/li><\/ol><\/div>
            Option 2: Cookie Dough Log (My Preferred Method)<\/div>
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            1. Roll the dough into a log shape about 2 inches in diameter.<\/div><\/li>
            2. Wrap the log tightly in plastic wrap, then again in aluminum foil to prevent freezer burn.<\/div><\/li>
            3. Label the wrapped log with the date and baking instructions.<\/div><\/li>
            4. Personally, I love using the log format because it\u2019s so convenient! Anytime I\u2019m craving a cookie, I simply slice off a piece or two, pop them in the oven, and enjoy fresh-baked cookies without any extra effort.<\/div><\/li><\/ol><\/div>
              How to Bake from Frozen<\/div>
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              1. Pre-Portioned Dough: Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350\u00b0F (175\u00b0C) for 9-12 minutes, or until the edges are golden and the centers are still slightly soft.<\/div><\/li>
              2. Dough Log: Slice off 1-2 cookies\u2019 worth of dough from the frozen log. Place on a baking sheet and bake as directed above. No need to thaw!<\/div><\/li><\/ol><\/div><\/div>\n \n
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                Notes<\/h3>
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                Tips for Success
                \nChill the Dough: If you\u2019re not freezing immediately, chilling the dough for 30 minutes before freezing helps the cookies hold their shape better when baked.
                \nCustomize It: Add a handful of chopped nuts, a sprinkle of cinnamon, or even a dash of espresso powder to elevate the flavor. I personally add flakey salt on top and wow!!!
                \nStorage: Frozen cookie dough will stay fresh for up to 3 months in the freezer when stored properly.
                \nSingle-Serving Joy: Bake only what you need and keep the rest frozen for the next craving.<\/span>
                <\/div>\nFinal Thoughts
                \nHaving a stash of frozen cookie dough on hand has been a game changer for my cookie cravings. This method guarantees consistently delicious cookies without the hassle of making a fresh batch every time. Whether it\u2019s a cozy night in, a surprise craving, or even a quick treat for a guest, these cookies will never disappoint.<\/span>
                <\/div>\nIf you give this recipe a try, let me know how it turns out! Do you have any favorite pastries or quick treats? Share your thoughts in the comments below.<\/span><\/div><\/div>\n
                <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[61],"tags":[76,302,90,96,304,303,305,155],"class_list":["post-618","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-chocolate","tag-cookies","tag-dessert","tag-easy","tag-gooey","tag-soft","tag-sweet","tag-treat"],"yoast_head":"\nThe Softest Chocolate Chip Cookie Dough Recipe ( Freezing Instructions) - myanook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/myanook.com\/?p=618\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Softest Chocolate Chip Cookie Dough Recipe ( Freezing Instructions) - 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