Homemade break and bake cookies | foodsciencenerd.com

Homemade Break and Bake Cookies

Posted on Posted in Inspiration

Overwhelmed by Christmas Party invitations all asking you to bring dessert? Let me help!

I love making chocolate chip cookies, but unless I have a lot of people to share with, I usually end up with a lot of extra cookies that go bad before I can eat them.  I could just make a smaller batch, but the Tollhouse Recipe (yes, the one on the back of the bags) works so well that I don’t like to mess with it. (Except I use salted butter instead of unsalted, which makes the cookies just a bit more savory.)  Instead, I figured out a way to save the cookie dough and have my own break and bakes for whenever I want!

Any dough that I have left over I put in a large Ziploc bag and flatten into a 3/4 inch rectangle.  Put this in the fridge for a few hours, then remove from the bag and cut into 1 inch squares without actually separating the pieces of dough (it’ll look just like if you opened a package of the break and bakes from the store).

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Put back in the bag and store in the fridge for up to 2 weeks or the freezer for up to 3 months.  To bake, break apart the squares, place on a baking sheet, and bake normally.  Do not thaw the frozen cookies, just tack on an extra minute or 2 of baking time.

Homemade break and bake cookies | foodsciencenerd.com

Now you can have homemade cookies whenever you want!

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