Chocolate Chip Cookie Dough Logs
These chocolate chip cookie dough logs make it easy to keep homemade cookies tucked away in the freezer and ready whenever you want them. Mix up a classic buttery chocolate chip cookie dough, shape it into logs, wrap and freeze, then simply slice off as many cookies as you need and bake. It’s my favorite kind of make-ahead baking—do the work once and enjoy warm homemade cookies whenever the craving hits!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
Make the Cookie Dough
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the Wet Ingredients
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Finish the Dough
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft cookie dough forms. Avoid overmixing.
Add the Chocolate Chips
- Fold the chocolate chips evenly throughout the dough.
Shape the Cookie Dough Logs
- Divide the dough in half.
- Place each portion onto a large piece of plastic wrap or parchment paper.
- Shape each portion into a firm, even log approximately 2 to 2½ inches in diameter.
- Wrap tightly, twisting or folding the ends closed.
Freeze the Logs
- Label the wrapped logs with the flavor and date, then place the chocolate chip cookie dough logs in the freezer on a flat surface.
- Freeze for at least 2 hours, or until completely firm.
- Once frozen solid, they can be moved wherever you normally store your freezer baking stash.
Slice the Frozen Dough
- When you're ready for cookies, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Remove a cookie dough log from the freezer and allow it to sit at room temperature for about 5–10 minutes if it is too firm to cut safely.
- Using a sharp knife, slice the dough into rounds approximately ½ inch thick.
Bake
- Arrange the cookie dough rounds about 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Cool and Enjoy
- Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a cooling rack.
- Serve warm—or slice only what you need and return the remaining log to the freezer for another day.
Notes
- Freeze before slicing: Freezing the dough until firm helps the logs hold their shape and makes them easy to slice into individual cookies.
- Bake what you need: One of the best parts about freezer cookie dough logs is that you don't have to bake the entire batch. Slice off two cookies or twenty and put the rest back in the freezer.
- For easier slicing: If the log is frozen rock-solid, let it sit on the counter for 5–10 minutes before cutting. Don't force a knife through extremely hard frozen dough.
- Keep the logs uniform: Try to make the log an even thickness from end to end so the cookies are roughly the same size and bake evenly.
- Freezer storage: For longer storage, place the plastic-wrapped log inside a freezer bag or airtight freezer container to help protect it from freezer burn. For best quality, use within about 3 months.
- Label your logs: Write the cookie flavor, date, oven temperature, and approximate baking time on the wrapping or freezer bag. Future-you will appreciate it!
- Chocolate chips: Semi-sweet chips give these cookies that classic chocolate chip flavor, but milk chocolate, dark chocolate, mini chips, or a combination can also work.
- Fresh-baked option: You can also bake some of the dough immediately rather than freezing the entire batch. Portion or slice the soft dough, chill briefly if needed to hold its shape, and bake at 350°F until the edges are golden.
- Food safety: Because the dough contains raw flour and eggs, don't eat it raw. Bake the cookie dough before enjoying it.