Make-Ahead Chocolate Chunk Cookies

This easy make-ahead cookie dough can be prepared, rolled into logs, and then frozen until the craving strikes.

  • Yield: Makes about 4 dozen

Source: Martha Stewart Living, July 2001


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon table salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 8 ounces bittersweet chocolate, chopped into small chunks


Make the dough

  1. In a bowl, combine flour, baking soda, baking powder, and salt; set aside.

  2. Cream butter and sugars in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Stir in chocolate.

  3. Divide dough in half, and place on sheets of plastic wrap or parchment. Roll each half into a log about 1 1/2 inches in diameter. Refrigerate until firm, 2 hours or overnight, or freeze up to 3 months.

Make the cookies

  1. Preheat oven to 350 degrees. Place a Silpat (a French nonstick baking mat) or parchment paper on a baking sheet; set aside. Unwrap logs; cut into 1/4-inch-thick slices. Place on baking sheet, leaving 1 1/2 inches between cookies. Bake until golden, 10 to 12 minutes. Transfer to a wire rack to cool. Serve, or store in an airtight container up to 2 weeks.


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