Freeze-And-Bake Chocolate Chip Cookies

Let's Cook

1. Step 1.

   In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Add 1 cup plant-based dark chocolate chips and 1 cup plant-based semisweet chocolate chips, and toss to coat the chips in the flour mixture; set aside.

2. Step 2.

   In a second bowl, break up ½ cup firmly packed dark brown sugar with your fingers or a fork to remove any lumps. Add ½ cup granulated sugar, ½ cup canola oil, ¼ cup water, and 2 teaspoons pure vanilla extract, and whisk until well combined.

3. Step 3.

   Add the flour-chocolate chip mixture to the wet ingredients and stir with a spatula or wooden spoon until just combined and no streaks of flour remain. The dough will be crumbly.

4. Step 4.

   Line a cookie sheet with parchment paper. Using a ¼-cup measure, scoop out mounds of dough and place them on the prepared sheet, gently gathering the dough together with your hands without pressing firmly. Freeze the cookie dough mounds for 30 minutes, until solid.

5. Step 5.

   Transfer the frozen dough mounds to a freezer-safe airtight container or resealable plastic bag, label with the date, and store in the freezer for up to 3 months.

6. Step 6.

   When ready to bake, preheat the oven or toaster oven to 375°F. Line a small baking sheet or toaster oven tray with parchment paper. Place 1 or 2 frozen cookie dough mounds on the sheet, spacing them at least 2 inches apart if baking more than one.

7. Step 7.

   Bake until the edges are golden brown, 10 to 13 minutes, rotating the pan halfway through for even baking. Let the cookies cool completely on the pan on a wire rack before serving.