Freezer Chocolate Chip Cookies

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I don't know about you but there are often occasions in the evening when I crave a chocolate chip cookie. Normally I don't have the energy or ingredients to whip up a whole batch which is where this recipe comes in super useful. All you need to do is pre-heat your oven and 20 minutes later you have a freshly baked cookie(s). It means that you don't have to eat through all 16 cookies while they're fresh but it also means that you have freshly baked cookies to your disposal. In my world this is perfect, but if you don't have the greatest will-power they may not last very long in the freezer.


Recipe adapted from the very famous Jacques Torres chocolate chip cookie recipe.
You will need-

• 1 cup minus 1tbsp cake flour
• 1/2 + 1/3 cups bread flour
• 2/3 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp coarse salt
• 5oz unsalted butter, softened
• 5oz light brown sugar
• 4oz granulated sugar
• 1 large egg
• 1tsp vanilla extract
• 5oz dark chocolate chips
• 5oz milk chocolate chips

To begin sift together the flours, baking soda, baking powder and salt and put to one side. Next beat together the sugars and butter until it is light and fluffy. Add the egg and then vanilla and mix until combined. Next add the dry ingredients and mix until it all comes together (no more than 10 seconds). Finally stir in the chocolate chips with a wooden spoon.

If you decide not to freeze the dough the mixture still needs to sit in the fridge for at least 24 hours, although if you have the patience, 48 hours is even better. If you decide to do that then place clingfilm over the bowl and place in the fridge till needed. (Cook as instructed below but for slightly less time)


If you do decide to freeze these (good call) then prepare some sheets of foil and roll the dough into balls, then press into discs. Leave some space between each cookie and then wrap them in the foil. Place in the freezer till you fancy some cookies.

When you get a late night craving preheat your oven to 180C, place the cookie(s) on a baking tray prepared with greaseproof paper and bake for around 20minutes. You want the edges of the cookies to be golden brown but still soft in the middle. Leave them to cool on the baking tray for 5 minutes then transfer to a wire rack (or eat)

Enjoy x