Hey! You're not still here, are you? Uh-oh...
Have you ever just craved a warm chocolate chip cookie but didn't want to take the time/effort to make them?
Or, have you ever wished you could have fresh-out-of-the-oven cookies when you have guests over?
Or, could you be one of "those people" who happen to like finding a bowl of cookie dough in the fridge??? (of course, I'm not.)
Well, the answer is this recipe! You can make the dough for these cookies up to 2 weeks in advance. All you do is scoop dough directly out of the fridge and bake for 9-11 minutes. VOILA! Fresh, hot cookies. And not to mention perfect, ooey-gooey ones, too. I was amazed at how good these turned out. You can make one, two, or ten! Who knew you could do this?
The funny thing is, this is just the basic Toll House recipe, with an extra 1/4 cup flour added in.
Recently, we had a family over for dinner. After dinner, I took 2 minutes to scoop out some cookie dough. In about 10 short minutes the house smelled amazing and I was serving fresh from the oven cookies. They were a hit!
I'm planning to make these for a dessert bar at a baby shower next week. Imagine the yummy aroma when my guests arrive! And wait until they see that the cookies are still warm.
And by the way, if you don't use a cookie scoop to make cookies, you are really missing out! Uniform cookies, lickety split! One of my favorite kitchen tools.
Now if you'll excuse me, I think we are out of cookie dough...
Refrigerator Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate chips
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. (REFRIGERATE AND REST A DAY.) Drop by rounded tablespoon (or use a 1 tablespoon cookie scoop)onto ungreased baking sheets.
Bake for 9 to 11 minutes or until lightly golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool.