How to Make the Perfect Cookie Dough that Can Last up to a Month!
Prep Time 30 minutes
Total Time 30 minutes
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 tsp espresso powder
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips or any other mix-ins of your choice
In a medium bowl, whisk together the flour, baking soda, espresso powder and salt. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually mix in the dry ingredients until just combined.
Fold in the chocolate chips or other mix-ins.
Using a cookie scoop or spoon, portion the dough onto a baking sheet lined with parchment paper. Alternatively, you can roll the dough into a log and wrap it tightly in plastic wrap.
Freeze the cookie dough until solid, about 1 hour.
Once frozen, transfer the cookie dough to a resealable plastic bag and label with the date and type of cookie dough.
To bake the cookies, preheat the oven to 350°F (180°C).
If using portioned dough, place the cookie dough balls onto a baking sheet lined with parchment paper, leaving at least 2 inches between each cookie.
Bake for 10-12 minutes or until lightly golden brown around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your fresh-baked cookies!
You can even store this batch of cookie dough in the freezer for up to a month!