Chocolate Chip Cookies + A Useful Tip

Who doesn't love a warm chocolate chip cookie?  I know I do!  But it doesn't always make sense to whip up a big batch of them every time you're in the mood, and unless you have some high level of self control that I do not possess, having 4 dozen chocolate chip cookies laying around your house is a recipe for disaster.  I have found a convenient solution to this problem: I make a big batch of cookie dough, scoop it out onto a parchment-lined cookie sheet, and freeze the little balls of dough.  That way, when the craving strikes at, say... 9:00 p.m. on a Thursday night, all I have to do is take a few out of the freezer and pop them into the oven.  Warm chocolate chip cookies whenever you want them with no real effort, virtually no clean-up, and no pesky leftovers to tempt you later!  It's perfect!  You could do this with pretty much any cookie recipe, but what follows is my favorite recipe for a classic chocolate chip cookie (which seems to be what we crave the most at 9:00 p.m. on a Thursday night).

Chewy Chocolate Chip Cookies
(Makes 3-4 dozen)

1/2 cup butter, softened
1/2 cup vegetable shortening
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips

Preheat the oven to 350 degrees.  In a large bowl (or the bowl of your trusty stand mixer), cream together the butter, shortening, and sugars.  Once the mixture is light and fluffy, add the egg.  Once the egg is incorporated, add the vanilla and almond extracts.  In a separate medium bowl, stir together the flour, baking soda, and salt.  Gradually add the dry ingredients to the wet ingredients, stirring between each addition.  Once the dry ingredients are fully incorporated, stir in the chocolate chips.

Some for the oven...

 If you're planning to freeze the dough: scoop the dough onto a parchment-lined baking sheet that will fit into your freezer.  Place the scoops of dough close to each other on the baking sheet, but not touching.  Once you've scooped out all the dough, place the baking sheet in the freezer for at least 1 hour, until the dough is frozen solid.  Then, load the little dough balls into freezer bags for easy storage.  When you're ready to bake a few, just bust them out, pop them into a 350 degree oven, and bake for 10-12 minutes.

... and some for the freezer!

 If you're planning to bake them right away: bake for about 10-12 minutes and enjoy :) 

Perfect every time... and ANY time!