Chocolate Chip Tub Cookies
Submitted by milo
Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.
YIELD
4 dozenPREP
15 minCOOK
10 minREADY
25 minThe name says it all: mix the dough, pack it into tubs, and stash it in the fridge. Fresh-baked cookies on demand for an entire month.
Sour cream is the not-so-secret ingredient here. It makes the dough extra tender and keeps baked cookies soft for days. Paired with brown sugar, semi-sweet chocolate morsels, and coarsely chopped pecans, these are the kind of cookies that disappear from the cooling rack before you can plate them.
This is also one of the best homemade gift ideas going. Pack the dough into decorated containers with baking instructions, and you just handed someone a month’s worth of warm cookies.
Pro Tips
- Use airtight containers and press plastic wrap directly onto the surface of the dough to prevent it from drying out or absorbing fridge odors.
- Let refrigerated dough sit at room temperature for 5 minutes before scooping. It drops more easily and bakes more evenly.
- Don’t overbake. Pull them at 10 minutes if your oven runs hot. They’ll look slightly underdone but will firm up as they cool.
Ingredients
Directions
Beat butter at medium speed with an electric mixer.
Gradually add sugars, beating until blended.
Add egg, sour cream, and vanilla, mixing well.
Combine flour, soda, and salt; add to butter mixture, mixing well.
Stir in chocolate morsels and pecans.
Divide dough into 2 air-tight tubs: Store dough for Chocolate Chip Tub Cookies in refrigerator up to 4 weeks.
When ready to bake, drop by tablespoonfuls onto lightly greased cookie sheets.
Bake at 375℉ (190℃) for 10 to 12 minutes.
Note: Decorate 1-quart sherbet containers with stickers or sponge paint to use as gift tubs for cookie dough.
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