BAKING CHOCOLATE CHIP COOKIES FROM FROZEN RECIPES

Steps:

• Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
• In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
• In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
• Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
• Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
• Label and date each package, place in freezer. These will keep for 6 months in the freezer.
• To prepare the cookies: Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
• Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
• Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.

Steps:

• Cream the butter and sugar in a mixing bowl. Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended. Roll dough into bite-sized balls (or use a small ice cream scoop). Place on a baking sheet and freeze until firm, about 2 hours. Store balls in resealable plastic bags in the freezer.