Whole Wheat Chocolate Chip Cookie Dough
Written by joythebaker on July 17, 2009 – 10:18 am -
I love a good weekend project, especially when that project involves my fingers in loads of cookie dough.
I’ll admit that I may be waaaay behind the times on this trick. It’s the sort of trick that super moms have on lock to make them look even more awesome than they already are. Since I haven’t yet produced other people with my body, this trick is just now hitting my radar.
The idea is this: one day… (say, maybe a lazy Saturday morning) whip up a couple batches of your favorite cookie dough. Dollop that cookie dough onto a cookie sheet, all close like. Throw the entire cookie sheet into the freezer. Freeze the dough balls, then throw them into a zip lock bag and back into the freezer. You know what that means? All you have to do is flick on the oven and throw in a few dough balls anytime you want fresh baked cookies! Dang this livin’ is easy!
This frozen dough ball situation is key and here’s why:
You and the family can have fresh baked cookies any and every night.
Surprise guests? No problem at all… you just happened to be whipping up a batch of fresh cookies. Taaadaaa!
Bake ‘em directly from frozen…. do it!
Frozen dough balls in the middle of the night? I won’t tell a soul. Can I be honest? I eat the dough balls more often than I actually bake the cookies. In fact… be right back. Dough ball for breakfast.
Full disclosure: I’ve eaten three cookie dough balls in the writing of this post. I’m not done yet.
You might also try these recipes for you cookie dough freezing pleasure:
Oatmeal Cherry White Chocolate Cookies
Double Chocolate Peppermint Cookies
Peanut Butter Chocolate Chip Cookies
White Whole Wheat Chocolate Chip Cookies
adapted from King Arthur
makes 2 dozen cookies
2 1/4 cups white whole wheat flour, or regular whole wheat flour if you’re feeling extra nutty
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 eggs
1-2 cups semi sweet chocolate chips
1 cup chopped walnuts, again… if you’re feeling nutty.
Combine flour, salt and baking soda in a bowl, whisk it together and set aside. Combine brown sugar, granulated sugar and softened butter in the bowl of an electric mixer. Beat until creamy, about 3 to 5 minutes. Add vanilla extract. Add eggs one at a time, beating for 1 minute in between each addition. Add dry ingredients all at once and mix well. Fold in chocolate chips and nuts if using.
Line a baking sheet with waxed paper. Drop cookie dough by the tablespoonfuls onto the baking sheet. Place them very close together so that as many cookies balls as possible fit on the tray. Put the cookie sheet in the freezer and chill dough balls until frozen through, at least 3 hours. Remove the sheet from the freezer and place dough balls in a freezer safe bag and place back in the freezer until ready to bake.
When ready to bake cookies, preheat the oven to 350 degrees F. Place frozen dough balls on a baking sheet lined with parchment paper. Leave a few inches in between the cookies, giving them room to spread. Bake for 10 to 12 minutes or until golden and irresistible.
Tags: chocolate chip cookies, Cookies, easy, recipe, whole wheat
Posted in Cookies, Frozen, In the Kitchen, Recipes, Sweets, Tips and Tricks, tips | 80 Comments »
I LOVE YOUR SITE!!!
You don’t have to go through all those steps to freeze dough balls. (I hate getting extra pans dirty.) Just take a large piece of plastic wrap and place a few dough balls on one end, leaving space between each one. Roll them up until the plastic wrap just covers them, and place the next set of balls next to it (I stagger them with the spaces of the other dough balls, but it doesn’t really matter). Flip the rolled up balls over the new ones, and repeat. I just take the completed roll of plastic wrap and dough, seal the ends, and throw it in the freezer. When using them (or sneaking a dough-ball snack) just unroll it far enough to get out as many as you need.
Oh Joy – I love your blog so much!
I can only do this with cookie dough when I know I’m going to need it for something, otherwise I eat WAY too many dough balls! (Though I imagine if you eat the dough balls right out of the freezer, there are no calories, right? Especially if you eat them standing up?) I love the idea of whole wheat flour in choc chip cookies. And hey, if you use dark chocolate chips, it’s practically health food, right?
Before I froze them in balls, I froze them in a log and sliced them off to snack on and bake. That stroke of genius was something I learned from Martha…
This week two of my kids are at camp and one is at home with me. I think I now have a plan for today, cookies!
That really is an awesome trick. I love that last line in the recipe: “Bake for 10 to 12 minutes or until golden and irresistible.”
Ooooh, eating the dough balls sounds so wonderful.
Amazing idea!!
Honestly, this is one excellent whole wheat cookie recipe. Never thought one could enjoy a chocolate chip cookie made healthy like this. Thanks for sharing this recipe, I love it. I’ll probably try this next week.
It made my day finding your great site! Love it!
i heart chocolate chip cookie dough- even more than the cookies- but the cookies are a keeper too- and I’ve been using the whole wheat flour for years now- you don’t even look back!
Whole Wheat AND Frozen!!!! Can’t beat that! Thanks Joy!
YUM.
When I was little my mum used to do that, with freezing large batches of cookie dough. She’d forget it was in there, but I wouldn’t. I’d just eat the dough raw when she wasn’t looking. Hehehe.
another super easy way to do this is to take some wax paper and make a cookie dough log. just roll it up, freeze it, chop off what you want, stick it in the oven…and wahla! insta-home-made-cookies! (its quite nice too, because the logs dont take up much room, dont clump together, and they hold their shape!)
I always like the dough more than the actual baked cookies. I could just eat the dough, mm… So this recipe could a bit dangerous for me as I would just save the whole batch in the freezer and then just keep eating it little by little and when there would a real need to bake cookies fast… oh no, no dough left! It sound delicious though, as all your bakings! And I really like your style of blogging, so funny and sweet!
Great…I thought it was bad enough that I bought cookie dough at the grocery store yesterday just to eat and now you post these pictures of amazzzing looking cookie dough and now I’m craving the rest of it.
Whole wheat choc chip cookies = must must try.
PS – You’ve made ‘teaspoon’ look so beautiful. You’ve got talent.
[...] point I crave them) Greek Stuffed Peppers. I also made cookie dough to go in the freezer…whole wheat chocolate chip cookies (a classic made a little healthier) and double chocolate peppermint [...]
I made these this weekend! They are delicious. To cut down on some of the sugar I substituted Spenda for the 1/2 c white sugar. Thank you so much for sharing.. I am always looking for a slightly healthier alternative.
I tried these today, they are tasty (and almost gone)!
I milled my own flour from soft wheat berries. The cookies are really thin, what did I do wrong?
Hi, this recipe looks very simple. I really like to give it a try. May I know what is the texture of these cookies? Is it the crunchy type or the melt-in-the-mouth texture?
I know I already asked a white wheat flour question, but i have another! (since i just made these cookies 5 minutes ago and they’re baking in the oven right now). I noticed that there seems to be more salt in these cookies than most…does it have to do with the white wheat flour? or can i change out all purpose flour in other cookie recipes without changing anything?
thank youuu! =].
I like to use granulated fructose instead of sugar. You can find it in most natural stores or Whole Foods. It bakes just the same as sugar but has a lower glycemic index.. which makes these cookies really easy to rationalize eating lots of!
Loved this recipe! I ground my flour right before though, so it needed just a tablespoon and a half more, but they are fabulous! Thank you for sharing this recipe. I really love your site. I have made a lot of the thing on here. Fabulous!!!
[...] bonus oatmeal since I didn’t have enough coconut or chocolate chips) on Sunday, and following Joy’s advice, filled my freezer with frozen cookie dough balls. This means that for the next several weeks I [...]
After ordering some wonderful gourmet whole grain chocolate chip cookies online from a company called Shelbys Gourmet Cookies, I started experimenting with different recipes to see if I could recreate the same cookies at home. I think I hit a home run with this recipe. They did not taste quite as good as the ones I ordered online but for my first attempt I was satisfied. Great job!
I just stumbled upon your site and immediately fell in love! I’ve already printed out 4 recipes to try out this weekend! Hooray!
How long will the frozen cookies last in the freezer before they go bad, get freezer burn, get icky, etc.? How much extra baking time should you add?
This recipe is so solid, so insanely awesome, I’ve made it a fillion times and it never ceases to amaze me. This last time I crunched up some pretzels and through them in with the chocolate chip. So good!
Made these and am so impressed–never liked a whole wheat cookie before, but this is a keeper!
Made these last night to freeze the dough… We’re having a baby on Monday so I thought it would be nice to offer our guests something nicer than oreos (but w/out the effort of ACTUALLY baking).
But we had to bake off a few, just to test them first and they came out great! Used Regular Whole Wheat flour and even the 5 year old gave them a thumbs up!
Thanks!