Freezer Cookie Dough

I smacked myself for not thinking of this years ago.  Make cookie dough, freeze it, make single serving cookies whenever you want (for about a month).  Our current craving involved the word molten.  You can use pretty much any cookie dough for this, but I’ve written out the recipe I used.  Next time I’ll use my Betty Crocker go-to.  This one was good, but I like Miss Crocker better. What goes better with this than some fresh Nangsta made whipped cream on top?

Ingredients (adapted from Ilana’s Oven):

• 3/4 cups unsalted butter, room temperature
• 1 cup white sugar
• 1 cup brown sugar
• 4 tsp vanilla extract
• 3 eggs
• 3 1/3 cups flour
• 3/4 tsp salt
• 1 1/2 tsp baking soda
• 3 cups chocolate chips
• Extra chocolate chips for the “molten” part

Directions:

1. Combine the flour, salt, and baking soda in a medium bowl.
2. In a large bowl, beat the butter and sugars until light and fluffy.  Beat in vanilla and eggs.
3. Stir the dry ingredients into the wet ingredients until just combined.  Stir in chocolate chips.
4. In a greased ramekin or muffin tin, put some cookie dough on the bottom, put extra chocolate chips in the middle, and cover with some more cookie dough.
5. Bake at 350 degrees F for 12 – 15 minutes or until the top(s) are golden brown.*

*I actually baked mine for 25 because I prefer the dough to be less gooey in the middle.  If you want the cookie dough in the middle not cooked all the way, stay under 20 minutes.

The remaining dough can be stored in the fridge for up to a month (in an airtight container) or the freezer for a bit longer to use when you get a craving!  If storing in the freezer, you can either take it out and let it thaw a bit, or break off a piece of frozen dough and microwave it for 20 – 30 seconds, put it in your desired eating receptacle and bake away!