Classic Chocolate Chip Cookies #cookiemonth14

It's WEEK FOUR of National Cookie Month and this week we're sharing recipes for cookies that freeze well. In my opinion, there's no better cookie to freeze than the classic chocolate chip cookie. 

The Four C's. They can't be beat. I've heard that it's the salt that makes or breaks a perfect chocolate chip cookie, but over time I've come to think differently. I think it's the brown sugar. And then the salt. And then the chocolate chips. Whether they be pieces, chunks or chips-- dark, semi-sweet or milk chocolate, it's a personal preference. I like using chips because they're classic, but I really dig a cookie with chunks.

Portion out your cookies using a melon baller or an ice cream scoop and place them on a cookie sheet lined with parchment paper. Freeze for 1 hour and then label a resealable plastic bag and place your frozen cookie balls in it. Pull out as many or as few as you need when you need cookies for the bake sale or for a quick treat. Just add 2 minutes to your baking time.

Classic Chocolate Chip Cookies

Yield: 40 cookies

Author: Nikki Miller-Ka of Nik Snacks

It's WEEK FOUR of National Cookie Month and this week we're sharing recipes for cookies that freeze well. In my opinion, there's no better cookie to freeze than the classic chocolate chip cookie.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 Tbsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 3/4 cup packed brown sugar
• 1 1/2 tsp vanilla extract
• 2 eggs
• 2 cups chocolate chips

Instructions

1. Preheat oven to 375 degrees F. 
2. Combine flour, baking soda and salt in a bowl. 
3. 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 stir in flour mixture. Stir in chocolate chips . 
4. Drop by rounded tablespoons onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. 
5. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Calories

147.35

Fat (grams)

7.53

Sat. Fat (grams)

4.50

Carbs (grams)

19.93

Fiber (grams)

0.73

Net carbs

19.20

Sugar (grams)

13.11

Protein (grams)

1.54

Sodium (milligrams)

212.19

Cholesterol (grams)

21.50

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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Be sure to check out my cookie month partners and their amazing recipes:
Jess at The 104 Homestead
Kathie at Homespun Seasonal Living
Tessa at Homestead Lady
Chris at Joybilee Farm
Sheila at Life, Love, and Good Food
Wendy at The Monday Box
Shari at Pure Grace Farms
Angi at Schneiderpeeps
Lauren at Wicked Spatula

The following companies generously sponsored various cookie month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to the incredible contributions of: Bob's Red Mill, The Daily Meal, India Tree, King Arthur Flour, Product of GIR, KaTom, SunButter, and Wilton.

DISCLAIMER: I have been compensated and received product in exchange for this post, but all opinions and views are my own.