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Check out our How to Freeze Cake and Other Baked Goods for more info! To freeze baked cookies, layer them in an airtight container or freezer bag with parchment paper or waxed paper in between the layers of cookies for 3 to 4 months.
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#CHOCOLATE CHIP COOKIE RECIPE FULL#
If you don’t have all-purpose flour you can use gluten-free flour instead, or combine all-purpose with whole wheat flour to get the full 2¼ cups. Missing something else? Check out our list of full ingredient substitutions below! Check out our How to Soften Butter blog post for more info. If I’m in a hurry, sometimes I’ll even soften my butter in the microwave on half-power for a few seconds at a time. If I only have salted butter, I just omit a little of the salt called for in the recipe. If I’m running low on brown sugar, I’ve been known to substitute granulated white sugar mixed with a little molasses. If by some chance I don’t have all the ingredients I need, I don’t get too worried about making some easy substitutions. 1 cup (2 sticks) unsalted butter (softened).Like I said, the ingredients list for this recipe is pretty basic so you’ll probably already have everything you need! Ingredients Next, you’ll want to gather all the ingredients this recipe calls for. Remove from the oven and transfer to a wire rack to cool before serving.Now let’s get baking! First, preheat your oven to 350 degrees Fahrenheit so it can get up to temperature while you work.Sprinkle each cookie with a tiny pinch of salt and bake in the preheated oven for 15-18 minutes, or until they are golden-brown on the edge and slightly paler in the centre.Slice the dough sausage into nine discs and place onto a non-stick baking tray or a tray that has been lined with baking parchment.Once ready to use the cookie dough, remove from the freezer and allow to warm up enough to slice.However if you wish to bake them straightaway, chill the dough in the fridge for 30 minutes before use. The dough sausages can be frozen at this point. Each sausage will make nine large cookies (but you can roll them smaller and make more). Roll the dough into a wide sausage shape and wrap in the cling film, twisting the ends to seal. Place each half onto a large sheet of cling film.Add the chocolate chunks and mix in until thoroughly combined. Sift in the flour and baking powder and mix in with a wooden spoon until completely incorporated.Once the eggs are combined, add the vanilla extract. Break in the eggs one at a time, mixing as you break in each egg.Beat together with an electric hand whisk until smooth and light in colour.
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Put the butter and sugars into a large mixing bowl.