A well-stocked pantry and freezer is the key to success. When you have the ingredients for easy meals, you are able to pull together any meal together in a snap. During the summer, the last thing I want to do is come inside and make dinner and dessert when guests pop by. So I make sure that I have everything on hand for an impromptu barbeque–while mini sliders and hot dogs are always in my freezer, I have dessert all squared away too.
Because I always have Salted Dark Chocolate Chunk Cookies in the freezer. Over the winter, I discovered that it was so easy to make large batches of cookie dough on the weekends, roll out balls of dough, and freeze them for a later time. Not only was it better for portion control (I never have three dozen cookies lying around anymore), but also it really was helpful when I had to make a dessert quickly.
Now that it’s summer, I keep a ton of Salted Dark Chocolate Chunk Cookie dough balls in the freezer – when we are ready for dessert, all I need to do is bake off as many cookies as I need. And the dough is probably the easiest one to make!
The dry base is basic. Flour + oat bran + baking powder + salt. Stir to combine.
For the wet ingredients, combine butter, olive oil, sugar, and brown sugar in the bowl of the standing mixer. Beat until everything is light and fluffy. Crack in an egg and splash in some vanilla extract. Beat to combine.
Slowly add in the dry ingredients and stir to combine. Then add in some dark chocolate chunks.
Stir everything to combine.
Portion out tablespoons of dough, put them onto parchment paper-lined baking sheets, sprinkle them with some sea salt, and then pop the sheets into the fridge. Let the dough chill for 30-60 minutes (or even overnight!!) OR, you can pop the cookie sheets into the freezer and freeze the dough balls until solid. Then toss the frozen dough into zip-top baggies for later use.
When you’re ready to bake, pop the cookies into a preheated 350 degree oven and bake for 10-12 minutes. Let the cookies cool slightly on a wire rack before devouring.
Yum. The chocolate chunks are oozy and yummy and perfectly decadent while the salt offsets the sweetness of the cookie! A sweet end to a perfect summer day.
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!
- 1 cup flour
- 1/2 cup oat bran
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, room temperature
- 2 tablespoons olive oil
- 1/3 cup brown sugar
- 1/3 granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 6 oz dark chocolate, cut into chunks
- Sea Salt
- In a medium sized bowl, combine flour, oat bran, baking powder, and salt. Stir to combine.
- In the bowl of a stand mixer, cream together butter, olive oil, sugar, and brown sugar. Add in the egg and vanilla. Beat to combine, scraping down the bowl to ensure everything is combined.
- With the mixer on low, slowly add in the dry ingredients.
- Mix in the chocolate chunks. Portion out tablespoon-sized balls of dough, put the dough balls onto a parchment paper-lined cookie sheets, and sprinkle with some sea salt. Pop the cookie sheets into the fridge for 30-60 minutes to chill.
- Bake the cookies in a preheated 350 degree oven for 10-12 minutes until golden. Let the cookies cool on wire racks before devouring.
(1 cookie): Calories: 254 | Fat: 15gm | Saturated fat: 7.5gm | Carbohydrates: 28.5gm | Sodium: 149mg | Fiber: 2.5gm | Protein: 3gm | Cholesterol: 31mg