ReeRee's Dough is frozen, ready to bake cookie dough that uses only the best, real ingredients to make our cookies taste like an indulgent, homemade treat. It is hand rolled into 6 scoops that bake into large round cookies, giving you that upscale bakery or homemade look.

For our Chocolate Chip cookie dough we use pure chocolate - a mix of five different cacao intensities from white to dark and everywhere in between to add a layer of depth and dimension to every single bite.

Enjoy!

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Wheat flour (wheat), cane sugar, non-gmo pasteurized cream, whole egg (egg), cacao beans, sunflower lecithin and vanilla. (wheat), unsweetened chocolate, cocoa butter, milk, cocoa butter, cocoa beans, sunflower lecithin and vanilla. (milk, wheat), palm kernel and palm oils and cocoa butter, nonfat milk, milk fat (butter), sunflower lecithin and Tahitian vanilla. (milk), molasses, coarse sea salt, water, alcohol, extractives of vanilla, baking soda.

6 servings per container | Serving size 1 Cookie (36g)

Calories per serving 160

Total fat 7g | 11%
Saturated fat 5g | 22%
Trans fat 0g

Cholesterol 20mg | 7%

Sodium 180mg | 7%

Total carbohydrates 21g | 7%
Dietary fiber 1g | 4%
Total sugars 13g
Includes 4g added sugars | 7%

Protein 2g | 4%

Vitamin D 0mcg | 0%

Calcium 0mcg | 0%

Iron 0.5mcg | 2%

Potassium 0mcg | 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

→Do not consumer raw;

→Do not thaw;

→Products are made with equipment that processes peanuts.

This is the original recipe that made me fall in love with baking cookies. I went down a rabbit hole trying to figure out which chocolate is best for the ultimate chocolate chip cookie. My kids liked the milk chocolate, my husband liked the dark chocolate, and I really liked them all. Then I had an epiphany - I can use all the chocolates! Why was I limiting myself to just one?

Once I started mixing chocolates, it really started to check all the boxes. Every bite is slightly different from the last, but every bit as delicious.

For this recipe, I use a mix of white, milk, 60% semisweet, 75% semisweet, and dark chocolate chips. Feel free to use any combination you prefer.

Having a batch in the freezer means I can bake a couple after putting the kids to bed, pour a glass of wine, and unwind while I watch my shows. (Though be careful - the smell may lure the kids out of bed!)

I prefer weighing ingredients with a kitchen scale for precision, but have included volume measurements so anyone can make these. If you get into baking, I do recommend buying an inexpensive scale - it makes cleanup way easier!

INGREDIENTS

→ 3 1/3 cups (432g) all-purpose flour;

→ 1 tablespoon (12g) kosher salt;

→ 2 teaspoons (8g) baking soda;

→ 1 1/4 cups (336g) granulated sugar;

→ 2 tablespoons (20g) molasses;

→ 1 cup (222g) unsalted butter, softened;

→ 2 large (101g) eggs;

→ 1 teaspoon (8g) vanilla extract;

→ 2 1/4 cups (382g) mixed chocolate chips.

INSTRUCTIONS

→ Whisk together the flour, salt, and baking soda in a bowl;

→ In another bowl, mix the sugar, molasses, and softened butter until blended;

→ Mix in the eggs and vanilla;

→ Gently stir the dry ingredients into the wet ingredients until just combined;

→ Fold in the chocolate chips, being careful not to over-mix;

→ Scoop 1.5-2 tablespoon-sized dough scoops onto parchment-lined baking sheets and freeze until firm.

BAKING INSTRUCTIONS

→ Preheat oven to 375°F;

→ Remove frozen dough balls from the freezer and place on prepared baking sheet, spacing 2 inches apart;

→ Bake 8-10 minutes until edges start to brown. Rotate sheet halfway through;

→ When done, immediately remove cookies from sheet and transfer to a wire rack or counter to stop cooking.

TIPS

→ Pour molasses directly on top of sugar to help it not get stuck to the bowl;

→ Use a rimmed baking sheet for better heat circulation;

→ Don’t use parchment paper or grease the baking sheet just remove the cookies immediately after taking them out of the oven before they’ve had time to harden;

→ Don’t take all of Ree Ree’s advice, cookies are best how you like to make them!