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 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. I think they 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!
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!!!
- 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.
- Make cookie dough balls.In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one. Add vanilla when adding the last egg.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.
- Stir in chocolate chips (and nuts if desired).
- With medium cookie scoop, shape dough into balls, rounding out with hands if needed.
- Place dough balls on a cookie sheet and place in freezer for 1-2 hours to "flash freeze."
- Place dough balls in freezer bag if not baking right away. Freeze up to 6 weeks.
Bake cookie dough balls.
- Preheat oven to 375 degrees F.
- Arrange 5-6 frozen dough balls on parchment-lined baking sheet.
- Bake for 7 minutes; turn baking sheet and bake 3 minutes more or until tops are lightly golden.
- 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