Freezer Cookies Part Deux

So I made these before, but I used the recipe that came with the post I found it on.  This is the same idea using my go-to chocolate chip recipe in these fabulous silicone skull muffin cups.  Behold.

Ingredients:

• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter (softened)
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 1 cup pecan (or other nut) meal
• chocolate chips to taste

Directions:

1. In a small bowl, sift together flour, salt, baking soda, set aside.
2. Cream butter and sugars until light and creamy.
3. Mix in vanilla and eggs until well combined.
4. Gradually add flour mixture until well combined.
5. Add pecan meal and mix well.
6. Stir in chocolate chips.
7. Store in freezer (a gallon freezer ziploc bag works well) for up to a month.
8. When ready for your cookie brains, break off a section of the frozen dough and microwave for 30 seconds to 1 minute (until soft).
9. Spoon dough into muffin cups (I usually put extra chocolate or peanut butter inbetween layers of dough).
10. Bake at 350 degrees for 15ish minutes for a doughy molten cookies, or for 20 minutes to achieve a more fully baked cookie texture (we suggest the former).

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