Compiling a couple recipes into one post here, all of these cookie recipes work really well if you freeze the balls of dough on the day of making them, then you can just pull a couple out and bake straight from frozen; homemade, freshly baked cookies whenever you want! (Sugar, white chocolate macadamia, and double chocolate recipes will be added here down the road)

French Quarter Mocha – a fun take on the classic chocolate chip

• Dry Ingredients
  • 1.5 cups flour (recommend Bob’s Red Mill GF Flour)
  • ¾ tsp baking soda
  • ¼ salt
  • ¼ cup semisweet chips
  • ¼ cup white chocolate chips
  • ¼ cup caramel chips
• Wet Ingredients
  • 8 Tbs unsalted butter
  • ½ cup white sugar
  • 1/3 cup brown sugar
  • 2 Tbs corn syrup
  • 1 large egg
  • 2 Tbs milk
  • 1 Tbs vanilla extract
  • 1 oz. pecan praline liquor
  • 2 Tbs Juan Valdez instant coffee
• Instructions
  • Melt the butter in a saucepan, once melted, continue whisking until butter has browned, then set aside.
  • In stand mixer, add all the other wet ingredients except for the butter and eggs. Add the butter, blend until combined. Once combined, add eggs to fold in.
  • In a large bowl, whisk together all dry ingredients except for the chips. Slowly fold in the wet mixture into the dry ingredients, stir until fully combined. Fold in the chips. Scoop into tablespoon size dollops.
  • Divide dough into tablespoon size balls, and freeze on a sheet pan, can store in a Ziploc bag for fresh baked homemade cookies whenever you want. To bake from frozen, put in oven WHILE it is preheating at 375, once it preheats, THEN start the 9-12 minute timer. If baking fresh, put in oven once it has finished preheating.
• Yields: 18 cookies

Snickerdoodles – I have never cared for Snickerdoodles, can never figure out why. So decided to finally put my money where my mouth is and try making a version I care for; I succeeded! The browned butter and other slight tweaks to the classic recipe result in a much more enjoyable cookie.

• Dry Ingredients
  • 2.75 cups all-purpose flour (recommend Bob’s Red Mill GF Flour)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 Tbs cinnamon
• Wet Ingredients
  • 1 cup unsalted butter
  • 1 & 5/6 cups of sugar
  • 2 eggs
  • 1 tsp vanilla extract ½ tsp almond extract
  • Milk to moisten
• Instructions
  • Melt butter in skillet until it begins to brown, whisking frequently. Pour into stand mixer once it starts to smell like caramel.
  • Turn stand mixer on. Add all other ingredients except for flour. Add flour last. Scrap sides of bowl once and turn mixer back on.
  • Divide dough into tablespoon size balls, and freeze on a sheet pan, can store in a Ziploc bag for fresh baked homemade cookies whenever you want. To bake from frozen, put in oven WHILE it is preheating at 375, once it preheats, THEN start the 9-12 minute timer. If baking fresh, put in oven once it has finished preheating.
• Yields: 24 cookies

Triple-Chip Cookies – 3 kinds of chips, so thrice as delicious!

• Dry Ingredients
  • 1.5 cups flour (recommend Bob’s Red Mill GF Flour)
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup semisweet chocolate chips
  • ¼ cup Kraft caramel chips (can also substitute with ruby chocolate chips if you can find them)
  • ¼ cup white chocolate chips
• Wet Ingredients
  • 8 Tbs unsalted butter
  • ½ cup sugar
  • 1/3 cup dark brown sugar
  • 2 Tbs light corn syrup
  • 1 large egg
  • 2 Tbs milk
  • 1 Tbs vanilla extract
• Instructions
  • Melt butter in skillet until it begins to brown, whisking frequently. Pour into stand mixer once it starts to smell like caramel.
  • Turn stand mixer on. Add all other ingredients except for flour and chips. Add flour. Scrap sides of bowl once and turn mixer back on. Add chips, turn mixer back on, scraping occasionally.
  • Divide dough into tablespoon size balls, and freeze on a sheet pan, can store in a Ziploc bag for fresh baked homemade cookies whenever you want. To bake from frozen, put in oven WHILE it is preheating at 375, once it preheats, THEN start the 9-12 minute timer. If baking fresh, put in oven once it has finished preheating.
• Yields: 18 cookies

To give you some idea of what size the cookies should be before the head into the freezer, see below: