About this recipe

A classic, reliable chocolate chip cookie dough that you portion and freeze raw — ready to bake straight from the freezer whenever a cookie craving strikes. Made with pantry staples, this family-friendly dough keeps for up to 3 months and bakes up with perfectly crisp edges and a chewy center every time.

Instructions

1. 1

   In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. In a large mixing bowl using a stand mixer or hand mixer, beat the softened butter with the granulated sugar and brown sugar on ^[medium-high speed] for 2–3 minutes until light and fluffy.

2. 2

   Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract. Reduce speed to low and gradually add the all-purpose flour mixture, mixing just until no dry streaks remain — do not overmix. Fold in the semi-sweet chocolate chips with a spatula.

3. 3

   Using a cookie scoop (about 1.5 tablespoons), portion the dough into balls and place them on a parchment paper-lined baking sheet in a single layer, not touching. Freeze uncovered for 1–2 hours until the dough balls are solid.

4. 4

   Once frozen solid, transfer the dough balls to a Ziploc bag or airtight container. Label with the date and baking instructions. Freeze for up to 3 months. No need to thaw before baking.

5. 5

   When ready to bake, preheat your oven to ![375°F]. Place frozen dough balls on a parchment paper-lined baking sheet, spacing them about 2 inches apart. Sprinkle with flaky sea salt if desired. Bake for 13–15 minutes, until the edges are golden and the centers look just set — they will firm up as they cool. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.