How to Make Frozen Cookie Dough Balls for Perfect Chocolate Chunk Cookies


Follow this recipe + tips for how to make frozen cookie dough balls for perfect chocolate chunk cookies almost as good as Cookie Fix.

frozen cookie dough balls

Frozen cookie dough balls inspired by Cookie Fix

If you have ever had cookies from Cookie Fix, you will love this recipe is for you. I adapted this from Modern Honey’s recipe for Levain Bakery cookies, which are very similar to Cookie Fix cookies.  I prefer making cookies from frozen dough balls as they usually turn out better. You can make these the same day; just allow time for a good flash freeze for the dough.

Tips for making perfect chocolate chunk cookies

  • Chocolate: I like using a combination of chocolate chunks and chocolate chips~both semi-sweet but different brands. I love Trader Joe’s chocolate chunks and Ghirardelli semi-sweet chocolate chips. If you desire, you can use all chips and skip the chunks.
  • Frozen Dough: I always freeze my dough for this recipe for a minimum of two hours~overnight is best. Frozen dough balls bake differently than room-temperature dough. 
  • Baking time: This is the final and most important takeaway; do not overbake! Do not overbake. Remove the cookies when the tops get a light golden brown on top. They will cook a bit more and firm up as they cool.
  • Turn the cookies: Turn the cookies after 7 minutes; bake at least 3 more minutes or until tops get golden brown.
  • Cookie Scoop. I use a medium cookie scoop to make uniform cookie dough balls. You can use a large scoop if you want monster cookies. 

You can find all of my favorite cookie making tools here on my amazon page

The temperature and timing are key to making these perfect.

I know that 375 degrees F sounds wrong (most of us think 350 is the perfect cookie baking temp). But these cookies turn out best at 375 F. After baking them for 7-8 minutes, turn the baking sheet. Bake 3 minutes more. Remove them when the tops are lightly golden brown. They will likely still have a slight hump or mound in the middle. This is fine.

Frozen dough balls = cookies any time.

These cookies are perfect make-ahead treats since the dough needs to be frozen. I like to make these, freeze them in heavy-duty freezer bags, and pull out as needed. They will stay perfect for up to 6 weeks if wrapped well for the freezer.  You can pull out just how many dough balls you need; it is SO easy!

Can you bake frozen cookie dough without thawing?

You don’t need to thaw the cookie dough when baking a frozen one. All you need is to put them on a baking sheet and put them in an oven 2 to 3 minutes longer than what the original recipe would require.

These cookies really are crazy yummy! If you make them, please leave comments and let the rest of us hear how yours turn out.  As always, thanks so very much for stopping by. Be blessed, and stay savvy!!!

chocolate chunk cookies

Frozen Dough Balls for Perfect Chocolate Chunk Cookies

Prep Time: 10 minutes
Cook Time: 11 minutes
Additional Time: 1 hour
Total Time: 1 hour 21 minutes

Make frozen dough balls for perfect chocolate chunk cookies any time.


  • 1 cup (2 sticks) cold butter, cut into small cubes
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cake flour (I use Swan's Down)
  • 1 1/2 cups plain flour (I use White Lily
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chunks
  • 1 cup chocolate chips
  • 2 cups chopped pecans or walnuts (optional)


Make cookie dough balls.

  1. Make cookie dough balls.In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  1. Add eggs, one at a time, mixing well after each one. Add vanilla when adding the last egg.
  2. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.
  3. Stir in chocolate chips (and nuts if desired).
  4. With medium cookie scoop, shape dough into balls, rounding out with hands if needed.
  5. Place dough balls on a cookie sheet and place in freezer for 1-2 hours to "flash freeze."
  6. Place dough balls in freezer bag if not baking right away. Freeze up to 6 weeks.

Bake cookie dough balls.

  1. Preheat oven to 375 degrees F.
  2. Arrange 5-6 frozen dough balls on parchment-lined baking sheet.
  3. Bake for 7 minutes; turn baking sheet and bake 3 minutes more or until tops are lightly golden.
  4. Let cookies rest for at least 45 minutes. They will firm up as they cool.


You can use all plain flour but best results come with the two flours.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 502Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 37mgSodium 248mgCarbohydrates 69gFiber 4gSugar 39gProtein 7g

Similar Posts


  1. Just to clarify – when you list ‘plain flour’ as ingredient, I assume you mean all-purpose flour? Normally I buy White Lily self-rising, so I just want to be certain. LOVE Cookie Fix, but I live too far away to purchase regularly – can’t wait to try your recipe! Thanks!

  2. Hi Jane, I just corrected it! Yes a teaspoon is added~I just put it in with the flour and baking soda and salt. If you want to see a video of me making these for frozen dough balls (that you pull out any time), stay tuned. The video will be on the blog and on @family_savvy Instagram within a week or so!!!!

  3. Hi Jane! I made these cookies (actually froze the dough balls for later) and saw that I had omitted cornstarch in directions. You just add 1 tsp of cornstarch to the dry ingredients. Hope this helps!!

  4. Always looking for a good cookie recipe! Could you please clarify? The directions mention cornstarch but I didn’t see cornstarch in the ingredients. Thanks.

  5. Hi Christi, thank you so much for letting me know you tried/loved these!!! Great idea about the sea salt; I will try to remember that next time I make these.You are a doll for commenting!!! XoXo

  6. Jamie- these are incredible!!! This will be my new go-to for chocolate chip cookies!!! I sprinkled some sea salt on top while they were cooling- but they would still have been delicious without it. Thank you for sharing your recipe!!!

  7. Jan, great question. I modified the cookie recipe last week and feel that 375 is a better temp for most ovens (temps can vary). Try 375 F. That worked better for me after my tweak. Let me know what you think.

  8. Hi Tana! Levain is in NYC and lines are always out the door. This recipe makes a similar cookie. Since I’m line-averse (especially for food), I’ll make my own, thank you:-) XoXo

  9. Marissa, you will LOVE these!!! It is so nice having a copycat recipe for Levain. After all, who wants to stand in line for a cookie (especially in the streets of NYC)? LOL. Love following your beautiful blog. Have a blessed day!!!

  10. Jamie, these look delicious! I LOVE, LOVE, LOVE a good chocolate chunk cookie that melts in your mouth. I’ve never tried a Levain cookie! Looks like I don’t need to now that I have this recipe! Thank YOU!


  11. Hi Cathy! The initial recipe was 410; I’ve tweaked it since then. I think for most ovens, 375 F is best. Just watch the cookies, turn halfway through baking, and remove when they have spread out just a bit but haven’t turned brown. Let me know how yours turn out.

Leave a Reply

Your email address will not be published. Required fields are marked *