Is there anything more picturesque than kids coming home from school to a plate full of warm chocolate chip cookies and a tall glass of cold milk? Since we home-educate, my kids get to watch the whole process and enjoy the fruits of our labor. These delicious Double Chocolate Chip Cookies are my go-to for a sweet treat.

One of my favorite things about this recipe is how easy it is to scoop out and freeze the dough in ready-to-bake portions. Within a few minutes, this recipe can be prepped and portioned into 70 cookies! I liek to use a small cookie scoop like this to do this because I dont’ have to roll the dough into balls. Sometimes we like to use an ice cream scoop to make mega cookies! I like to sell these big ones at the market.

These are so easy to make!

Another bonus is, you don’t need any special equipment to make them. Just a bowl and a spoon. A whisk is handy or a hand-mixer, but neither is an absolute must. As long as you can cream the butter and sugars with your spoon, you are golden. Now, this doesn’t mean using a mixer doesn’t make it a lot faster, but you defintely don’t HAVE to have any special equipment. I have made this in my kitchen aid, with a hand mixer and by hand, each method works great!

One last thing. These cookies are totally customizable. Try adding some pecans (we love this) or peanut butter chips. Try milk chocolate and Reeses’ Pieces a try. Get creative! Make them special for your family. We ahve even tried white chocolate and crasins. They were my favorite, but those flavors aren’t one of my favorites. My favorite is the double chocolate chips!

Are you ready to make some delicious Double Chocolate Chip cookies? Follow the recipe below and remember these are great portioned out and frozen to bake when you need them.

How to Make the Best Double Chocolate Chip Cookies

Recipe by TheHomemadeMama

These delicious cookies can be customized with whatever add-ins your family enjoys. They can be baked immediately, or put the dough in the fridge or freezer to use later. Our favorite way is to portion in with a cookie scoop and freeze the dough in ready-to-bake portions.

Ingredients

• 2 C. Butter

• 2 C. Brown Sugar

• 1 1/2 C. White Sugar

• 4 Eggs

• 2 tsp Vanilla Extract

• 2 tsp Salt

• 2 tsp Baking Soda

• 6 C. Flour (I like to use closer to 5 3/4 cups)

• 1-2 C. add-ins (semi-sweet chocolate chips, white chocolate chips, nuts, M&M’s, ect.)

Directions

• Cream the butter and sugars together.
• Add eggs and mix well.
• Add Vanilla Extract, Salt, and Baking Soda.
• Add Flour, 1 cup at a time until incorporated. Don’t over-mix.
• Fold in mix-ins.
• To Bake
• Preheat Oven to 350F
• Bake for 10-12 minutes.
• Allow to cool for 2 minutes on the baking sheet and then transfer to a cooling rack.
• To freeze
• Portion out your cookie dough in ready-to-bake portions and freeze on a baking sheet. Once frozen, transfer to a freeze zip bag and pull out portions when ready to bake. You can bake from frozen. There is no need to thaw.
• You can also just freeze the whole batch in a container to thaw and portion later.