Olivia loves to bake. Not the entire process though, just the actual ‘baking in the oven’. She doesn’t enjoy the preparation, the measuring of ingredients or spooning it all into the mixer. No – when she bakes, she wants to put cookies on to the cookie sheet and place the dough into the oven watching it transform into delicious, edible chocolate chip cookies. She wants to do the whole thing herself, from start to finish.
For this reason, we don’t usually pass by the Pillsbury cookie dough aisle without her trying to convince me to buy the five dollar package of cookie dough that can be made for cheaper (and with more ingredients I feel confident giving the kids) at-home. Sometimes I give in; if we have a busy weekend and I know it’s going to be hard to get a few minutes of ‘down time’ or she’s having a playdate where the girls can make the cookies themselves. Most of the time though, like a lot of the things at the store, I will explain that we can make it at home as I try not to smile at the end of the world pouts because we’re not leaving with cookie dough.
As she enjoys the process so much, and has now taught her sister this love for ‘making’ cookies, and now I’ve got two little people that I have to redirect past that aisle when we need to grab eggs and yogurt. Over the past few weeks, I’ve tried a few recipes for cookie dough, made for the fridge to give her control over the recipes in the kitchen and this one has been a clear winner, made better when refrigerated or frozen.
Refrigerated Chocolate Chip Cookie Dough
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup room temperature butter
3/4 packed brown sugar
1/2 cup sugar
2 tsp vanilla extract
2 cups chocolate chips
I prefer mini chocolate chips in the cookies because I like that they cause fewer chocolate monster hands that create paths on the walls to the bathroom when I send the kids away to wash their hands.
Combine the flour, baking soda and salt in a bowl and set aside.
Mix the butter, sugar, and brown sugar in the mixer and cream for 2 minutes until fluffy. After about two minutes, add in the egg and vanilla extract, flour mixture and combine the chocolate chips until everything sticks together.
Turn the mixture onto the table and cut the dough in half. Roll the dough into the size of cookies that you prefer and cover with saran wrap (you could put these in a Ziploc bag and freeze) or refrigerate the dough for up to three days.
Bake for ten minutes at 375 degrees. When you take them out of the oven, the cookies are still going to be soft in the middle but don’t overcook.
These chewy chocolate chip cookies are so easy that it’s simple to make up a couple batches (you can double the recipe) and have them ready to go from the fridge or the freezer when the urge hits to have a delicious, homemade chocolate chip cookie. They make for easy moments of her helping while I make dinner, a few moments to teach a lesson about working together or giving her the option of making cookies during a playdate with her bestie. It’s a simple, simple recipe to have on hand and make ahead of time, and they cook like a dream.