Ree Ree's Chocolate Chip Cookie Dough Recipe

Let me take you on a wild ride into the world of baking – it all started with this classic chocolate chip recipe. I mean, who doesn't love a good ol' chocolate chip cookie, right?

But, I couldn't help but think, why settle for just one type of chocolate? My kids were all about milk chocolate, my husband had a thing for dark chocolate, and me? Well, I was just chocolate-curious. Then, it hit me like a bolt of inspiration – why not mix 'em all together? And that's when the cookie magic truly happened! We're talkin' a medley of white, milk, 60% semisweet, 75% semisweet, and dark chocolate chips, all living harmoniously in one dough. Every bite is a flavor adventure, like a chocolatey Choose Your Own Adventure book!

Now, picture this – a batch of this dough safely tucked away in your freezer. You can pop a couple in the oven after putting the kids to bed, pour yourself a glass of wine, and unwind while catching up on your favorite shows. But beware – that irresistible aroma might just lure them out of bed! If you're a stickler for precision like me, consider investing in a kitchen scale. But don't worry if you're more of a casual baker – I've got your back with volume measurements too. And seriously, if you start getting into the baking groove (and you should!), grab yourself an inexpensive scale. It'll make cleanup a piece of cake, or should I say, cookie?

→ 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!