Scoop and Freeze Double-Chocolate Cookies Scoop and Freeze Double-Chocolate Cookies

Scoop and Freeze Double-Chocolate Cookies 150 Image by: Scoop and Freeze Double-Chocolate Cookies 150 Author: Canadian Living

Have these ready at a moment's notice by freezing the mounds of dough to bake whenever you want hot-out-of-the-oven goodness. Serve as is for dessert or use them to sandwich vanilla ice cream or roasted marshmallows.

  • Portion size 30 servings
  • Credits : Canadian Living Magazine: July 2011


  • 8 oz bittersweet chocolate chopped
  • 1/2 cup unsalted butter
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


In large heatproof bowl over saucepan of hot (not boiling) water, melt half of the chocolate with butter; let cool to lukewarm. Stir in sugar, eggs and vanilla.

Whisk together flour, baking soda and salt; stir into chocolate mixture. Stir in remaining chopped chocolate. Cover and refrigerate for 30 minutes.

Drop by 2 tbsp or by 1 oz ice-cream scoop onto parchment paper–lined baking sheets. (Make-ahead: Freeze until firm. Transfer to airtight container and freeze for up to 2 weeks. Bake frozen, adding 2 minutes to baking.)

Bake in 350°F (180°C) oven until tops are crackled and no longer glossy, 12 to 15 minutes. Let cool on pan for 2 minutes; remove to rack and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 45 mg
  • Protein 2 g
  • Calories 136.0
  • Total fat 6 g
  • Potassium 12 mg
  • Cholesterol 21 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g


  • Iron 5.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 3.0
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Scoop and Freeze Double-Chocolate Cookies