This post was created in partnership with Chocolove.
The last time I shared a proper baked dessert recipe was back in February (FEBRUARY!) so I figured I should probably hop back on the real deal dessert train because, well, the ratio of naturally sweetened desserts to cane sugar sweetened deserts was starting to become a little.. bothersome. Don’t get me wrong, I’m all about some naturally sweetened goodness but when I want to indulge I want a dessert that’s made with cane sugar – not maple syrup or medjool dates. And not coconut sugar, either. I haven’t always felt this way but since I’ve started eating more intuitively – you know, listening to my body – I’ve noticed that my late-night sugar craving is easy satisfied with a measly 10 grams of refined sugar. But when I try to go the natural route? Try 30+ grams. Which makes it really easy to reach for one of these cookies instead of something that might be deemed “healthier” based solely on the fact that it’s naturally sweetened.
Anyway, let’s chat about these cookies for a minute. You might be wondering What’s so special about freezer cookie dough? so let me break it down for you. First of all, keeping a bag of frozen cookie dough on hand means you can have fresh baked cookies whenever the hell you want. Did you hear that? ON-DEMAND COOKIES! And yeah, I know there are a bunch of small batch cookie recipes floating around the interweb but 1) they don’t taste the same and 2) I still have to do work every time I want a warm cookie. The whole point of keeping freezer cookie dough around is that you get alllll the warm cookies with minimal effort. So when a craving strikes or when unexpected guests show up at your front door (do people still do that?) or when your husband spends 99% of his free time cleaning up your messes and you want to say THANK YOU I LOVE YOU but don’t want to make another mess for him.. you’ll be thankful you have a bag of frozen cookie dough just chillin’ in your freezer.
Another thing you might be wondering is WAIT LADY I THOUGHT YOU COULDN’T HAVE THE GLUTENS? Well. You’ll be pleased to know I recently discovered that me and the glutens get along just fine under very, very certain circumstances (circumstances you know about if you follow me on the social media platform that lets you talk at people in 140 characters or less). To say I am thrilled would be an understatement because bread is life, man.
And before I go: there are just over 24 hours left in the Chocolove giveaway that’s happening over on my Instagram page. So if you like free chocolate you should probably head that way. And even if you don’t like free chocolate you should probably head that way anyway because you could win double the free chocolate for a pal! <3
Notes: I prefer to use my mini stand mixer to make these but they can easily be made by hand. For a larger batch, feel free to double the recipe. For gluten-free cookies, replace the all-purpose flour with Bob’s Red Mill gluten-free 1-to-1 baking flour (you could probably get away with using any 1:1 gluten free baking flour but Bob’s is my go-to). If you’re more of a chocolate chip person, Chocolove makes those, too! They’re delicious but I am Team CHUNKSORDIE. For cookies you can bake straight away, these coconut oil chocolate chunk cookies will do the trick. And if you’re the kind of person who likes to whip up a fresh batch each time (but hates the measuring process), keep a couple of jars of chocolate chunk cookie mix around.
This post is sponsored by Chocolove, the Boulder-based chocolate maker that’s been crafting premium chocolate confections for over 20 years. All opinions are my own (and I think Chocolove rules).
CHOCOLATE CHUNK FREEZER COOKIE DOUGH
1/2 cup (105g) light brown sugar, packed
1 tablespoon (10g) potato starch
1/4 cup (52g) refined coconut oil, melted (but not hot)
2 tablespoons (28g) unsweetened almondmilk, room temperature
1 1/2 teaspoons (6g) pure vanilla extract
1/4 teaspoon (1g) baking soda
3/4 teaspoon (3g) baking powder
1/4 teaspoon (1g) fine sea salt
3/4 cup + 2 tablespoons (123g) all-purpose unbleached flour
1 1/2 ounces Chocolove strong dark chocolate, roughly chopped
Sea salt flakes, optional
In a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a whisk), mix together the brown sugar and potato starch. Add the the coconut oil, almondmilk, and vanilla extract; mix for 30-45 seconds, just until the mixture starts to thicken. Add the flour, baking soda, baking powder and fine sea salt; mix on low speed (or with a rubber spatula, if making the cookies by hand), just until combined then toss in the chocolate chunks and mix until evenly combined. You can use a 1 1/2 tablespoon scoop to drop the dough onto a baking sheet lined with a silicone mat or parchment paper (heads up: the dough is soft and may lose its shape), or you can go the crazy person route and use a silicone mold. I still use a 1 1/2 tablespoon scoop to portion the dough, but I press the dough into a mini silicone half sphere mold and it makes perfectly shaped cookies. If you want that flaky salt top, sprinkle some sea salt flakes into each cavity before you get started. Once your dough is portioned, cover with plastic and refrigerate for 2 hours. After 2 hours, transfer to the freezer and, once solid, transfer the dough to an airtight container.
When a cookie craving strikes, preheat your oven to 350˚F. Once preheated, remove the frozen dough from the freezer and space evenly on a baking sheet (they don’t spread too much so 2″ gaps are sufficient). Bake for 8-9 minutes then remove from oven and let cool on sheet for 10 minutes; transfer to a wire rack to cool completely. Cookies can be kept in an airtight container, at room temperature, for up to three days but I recommend baking them as you need them because there’s not much better than a warm cookie straight from the oven.
Yield: 15 2″ cookies
Thin/chewy cookies – Reduce the flour to 3/4 cup (105g).
Thick/pillowy cookies – Increase the flour to 1 cup (140g) and add an additional 1/4 teaspoon baking powder.
Chocolate chunk coffee crunch cookies – Replace the strong dark chocolate bar with a coffee crunch bar and replace the vanilla extract with 2 teaspoons of espresso.
Chocolate chunk walnut cookies – Toss in a handful of roughly chopped walnuts.
Chocolate chunk cherry cookies – Replace the strong dark chocolate bar with a cherry bar.