To freeze cookie dough for later use, simply form the dough into balls and freeze, uncovered, until solid.Check out our How to Freeze Cake and Other Baked Goods for more info! To freeze baked cookies, layer them in an airtight container or freezer bag with parchment paper or waxed paper in between the layers of cookies for 3 to 4 months.Use a cookie scoop to form the ball of dough and turn out perfectly even cookies.If you don’t have semisweet chocolate chips use whatever chocolate you’d like! If you don’t have chocolate chips, you can chop up a chocolate bar or baking bar, or use chocolate candies or nuts. If you’re not opposed to a little booze, you can also sub in 1 teaspoon bourbon, which pairs perfectly with chocolate! Semi-Sweet Chocolate Chips Substitution If you don’t have vanilla leave it out or use a vanilla bean, vanilla paste or vanilla sugar. If you don’t have eggs use ¼ cup applesauce or mashed banana Vanilla Substitution You can also make brown sugar by adding 2 to 3 teaspoons molasses to every cup of granulated sugar. If you don’t have granulated or brown sugar you can use either all granulated or all brown sugar, or you can substitute dark brown sugar for light. You can also use equal parts margarine or vegan butter instead. If you don’t have unsalted butter you can use 2 sticks salted butter, just omit the salt from the recipe. If you don’t have salt you can use equal parts kosher salt or sea salt. If you don’t have baking soda while it’s not a perfect substitute, you could use ½ teaspoon baking powder, or just leave the baking soda out completely (your cookies may not rise as well, but they’ll still taste great!). Of course it’s important to keep in mind that substituting ingredients may mean your final cookie may taste or look different than you originally intended, but it’s better than no cookies at all, right? Baking Soda Substitution If you find yourself without baking soda, sugar, or eggs, never fear! These easy substitutions can help you in a pinch. Whole wheat flour is ‘thirstier’ than all-purpose flour, so don’t be surprised if you also need to add a little more liquid to get your dough to the right consistency. If you don’t have all-purpose flour you can use gluten-free flour instead, or combine all-purpose with whole wheat flour to get the full 2¼ cups. Missing something else? Check out our list of full ingredient substitutions below!
Check out our How to Soften Butter blog post for more info. If I’m in a hurry, sometimes I’ll even soften my butter in the microwave on half-power for a few seconds at a time. If I only have salted butter, I just omit a little of the salt called for in the recipe. If I’m running low on brown sugar, I’ve been known to substitute granulated white sugar mixed with a little molasses. If by some chance I don’t have all the ingredients I need, I don’t get too worried about making some easy substitutions. 1 cup (2 sticks) unsalted butter (softened).Like I said, the ingredients list for this recipe is pretty basic so you’ll probably already have everything you need! Ingredients Next, you’ll want to gather all the ingredients this recipe calls for. As they cool, the puffy dome will collapse on top of the chocolate chips inside, giving the chocolate chip cookies their signature crinkled, craggy appearance.Now let’s get baking! First, preheat your oven to 350 degrees Fahrenheit so it can get up to temperature while you work. Bake these cookies only until you see that the tops are fully puffed and the edges are starting to look toasty, then let them cool for a few minutes on the baking sheet before transferring them to a cooling rack.If you're in a rush, it's fine to bake them right away, but they will spread out more and have a thinner, more delicate structure. This lets the dough have time to hydrate and firm up. I also highly recommend giving the batter at least a 30-minute chill, or up to overnight, in the fridge before scooping the cookies and baking them.This gives the cookies a sturdier structure that is both satisfying to eat and also less likely to crumble when squished into a lunchbox or shipped to a friend. I prefer an equal mix of brown sugar and regular white sugar, just like the original Nestle chocolate chip cookie recipe, but I've found that I like ever-so-slightly more flour in my cookies.
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