One of the best things about making cookies, for me, is picking at the dough. But it has raw eggs in it, which you’re not supposed to eat, so I decided to come up with a better recipe for cookie dough. I decided to make them as freezer cookies — make the dough, shape them into cookies, and freeze them for snacking. Another good use might be to make cookie dough ice cream, though I haven’t tried that yet.

One comment on the chocolate: I originally used bittersweet chips (Ghirardelli 60%) because I like the taste, but they’re pretty hard, and after freezing were annoyingly hard to bite. Milk chocolate, or even a softer, smaller dark chocolate works better.

Ingredients

1/2 c (1 stick) butter, softened
2/3 c brown sugar, packed
1/2 tsp salt
1/3 c granulated sugar
1 tsp vanilla
1/2 c milk (I’ve generally used 2%)
1 + 1/3 c all purpose flour (or substitute your favorite gluten-free flour mix)
3-5 oz chocolate of your choice, chopped
1/2-1 c toasted walnuts, chopped

Directions

Cream the butter and sugars in a mixer. Add the salt, vanilla, and about half the milk. Add the flour gradually, balancing with the remaining milk as needed to keep the right cookie-doughish consistency. Fold in the chocolate and walnuts. Roll into a log in some parchment paper (you might want to refrigerate for a little while to make this easier) and refrigerate overnight. Slice into 1/2″ thick rounds, lay out on a cookie sheet, and freeze. Once they’re frozen you can toss them into a freezer bag. Or, you know, just leave the bowl in the refrigerator and keep a spoon handy.