To me, the perfect chocolate chip cookie is hot out of the oven. Okay, maybe I’ll give it a minute for that molten chocolate lava to cool before siring my taste buds. But generally, that minor pain will not deter my desire to take a bite.
So if you are like me, then this recipe is for you! Picture the ability to have a hot chocolate chip cookie whenever you want it. Note: this method is not reheating a cookie in the microwave. While, I have done that, the taste is not as good as a fresh one out of the oven. And while it’s just the two of us in the 5th wheel, we do not go through 3-dozen cookies as quickly as we should to get the best flavor and texture out of them. You know what I mean. The longer they sit the dryer they get, needing more coffee to revive them. However, that may not be a hardship for some of us coffee lovers.
For an added bonus, this is a great recipe for the RV lifestyle. It’s a fact that our ovens are smaller. So the cooking process takes longer. The longer cooking time also heats up our small space quicker. When all you have is a couple of inches of insulation between you and the outdoors, producing less heat inside when it’s above 80*F outside, is ideal.
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Freezer Chocolate Chip Cookie, RV Perfect
By Adventures In RV Life, Melissa McElfresh
Prep: 10 minutes
Cooking: 10 minutes per batch
3 – 5 dozen, depending on cookie ball size
- 2 ¼ cups Bob’s Red Mill 1-to-1 GF Flour (or all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Amish Butter, softened (or 2-sticks regular butter)
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 12 oz package of dark chocolate chips
- Kitchenaid stand mixer -or- mixing bowl
- Measuring cups and spoons
- Silicone mat
- Cookie sheet tray
- Cookie scoop
- Wax paper
- Parchment paper
- Zip top freezer bag
- Freezer storage container
STEPS – Dough
- Stir together dry ingredients: flour, baking soda, salt and set aside.
- In a stand mixer (or by hand) cream the butter, sugar, brown sugar and vanilla until light and fluffy.
- Beat in eggs, one at a time until thoroughly mixed.
- Add ½ of the flour mixture, stir until combined. Then add the last half, stirring until combined.
- Stir in chocolate chips by hand.
STEPS – Freezer Twist
- After the dough is made, with a cookie scoop drop portion size cookies onto a lined sheet tray. We use the Silicone mats, but wax paper or parchment paper will work well too. Leave a little space in between the balls, as the goal is to freeze them as individual pieces.
- When all the dough is used up, place the cookie sheet tray into the freezer. The colder the better. Keep in the freezer until the cookie dough balls are frozen (6-12 hrs).
- Take the frozen dough balls out of the freezer and place in a zip-top freezer bag or another storage device. We prefer the bags since they take up less freezer room in our 5th wheel.
STEPS – Bake
- Heat oven to 375*F
- Place frozen (or fresh) cookie dough ball onto a silicone mat on a baking sheet, about 2” apart.
- Bake 8 – 10 minutes or until edges are lightly browned.
- Let cool for 2 minutes and move to a wire rack to cool completely before serving.
- RV: If you only have access to your RV freezer, then we recommend cutting some thick cardboard to make shelves in your freezer. Line the ‘shelf’ with wax paper and place your dough balls on it. Adding another layer of wax paper before your next ‘shelf’ of cookie dough. I suggest a maximum stack of two ‘shelves’ or the weight may flatten your creations.
- If you are at an RV Resort, ask if you can use their freezer for the night.
- While you have all the ingredients and equipment out, now is a great time to make different flavored cookies. That way you use less water in clean-up, should you want to make more the next week. And we are sure you will.
- Before turning off the RV propane oven when dinner is done, we will pop in a tray of 4-6 chocolate chip cookies to bake.
Your creations are limitless!
This recipe will work for any cookie that you can form into a ball before cooking: chocolate chip, oatmeal, peanut butter, snickerdoodle, ginger molasses and more.
As always, thank you for reading our blog and we look forward to seeing you on our next Adventure.
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