This morning in between my busy schedule of Not Working and Reading Blogs I was moved to action by the love in my heart. Also, I have become fascinated with the idea of Freezing Things, and I really wanted to try out freezing some cookie dough balls for later consumption ("later" as in "this afternoon").
I've always used the recipe on the back of the chocolate chip bag (generic ACME chips in high school was my start) as a guide, but I like to deviate from the norm. Here's my current, slightly-modified recipe, and notes as to what is different from the typical, very popular and very Google-able recipe:
- 2 c flour (I cut it down from 2 1/4 c to get a wetter dough. Also, I use 1 c. white all-purpose, and 1 c of what I think is rye. This adds just a little hearty crunchy/chewy that I like)
- 1 ts baking powder (I haven't found baking soda here yet, this works fine.)
- 2 ts salt (I double the salt from 1 ts, because I like salty with my sweet. I also sometimes sprinkle salt on top of the tray before putting it in the oven.)
- 1 c (2 sticks) butter, melted (this also equates to 225 grams, something I've had to look up EVERY SINGLE TIME I've made cookies in Sweden, since they don't know what a tablespoon is, much less mark their butter in these negligable measurements. I like melting as opposed to softening because it makes the cookies spread out more while they bake.)
- 3/4 c granulated sugar
- 3/4 c packed brown sugar
- some vanilla extract (I just open the bottle and let it flow... 2 or 3 ts, probably.)
- 2 large eggs
- 1 200-gram block of dark chocolate cut into smallish squares (no chips that I've found here, and the chunks make the cookies appear a bit more "rustic"! I love "rustic"!)
- 1 cup chopped nuts (sometimes, sometimes not.)
Keith, you can come home now, your cookies are ready.
2 comments:
I am obsessed with freezing things too. I discovered the secret from a challenge on Top Chef. You have to freeze things flat on a cookie sheet first, and then you can take them off and put them in a bag. This way they stay separate. Works great for berries, biscuits, and cookies.
I had to improvise with the cookie sheet step because our freezer is the size of a dorm fridge (as is our fridge), so I used plastic container lids. I read a tip somewhere of someone who seasons her fish when she gets home from the grocery store, and then freezes it with its savory goodness for really easy meals later.
Also, frozen cookie dough balls are good on their own, no baking needed.
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