Big-Batch Chocolate Chip Cookies for the Freezer

These big-batch chocolate chip cookies are easy to prepare, suitable for freezing and ideal for busy family life. The recipe makes approximately 43 cookies, so you can bake what you need today and freeze the remaining cookie dough for another time. I originally created this recipe as an affordable alternative to buying cookies whenever we were out for coffee. Making a big batch at home meant I could still give the children a treat without repeatedly spending café prices. This was the type of careful food-cost analysis I relied on during my no-spend year, when I paid off €10,000 as a single parent on a low income. One homemade cookie may represent only a small saving, but making similar changes across your grocery budget can add up considerably.

Why Make a Big Batch of Cookies?

A large-batch cookie recipe gives you plenty to enjoy without having to bake all the cookies at once. Keeping frozen cookie dough ready to use is particularly helpful for:

Packed-lunch treats
After-school snacks
Weekend baking
Unexpected visitors
Parties and family gatherings
Reducing expensive last-minute purchases

These cookies are a lovely addition to a back-to-school batch-preparation session. You can bake a few for the week ahead and keep the remaining portions frozen.

How to Freeze Chocolate Chip Cookie Dough

Use a tablespoon measure to divide the prepared cookie dough into evenly sized balls. Place the cookie dough balls on a lined baking tray, leaving a little space between them. Freeze for approximately 90 minutes or until firm. Once frozen, transfer the portions to a labelled freezer bag or airtight freezer container. Flash-freezing them on a tray first prevents the individual pieces from sticking together.

Baking Cookies From the Freezer

Remove as many cookie dough portions as you need and bake according to the instructions in the recipe card. Frozen cookie dough may require a little extra time in the oven, so check that the cookies are properly baked before removing them. This gives you freshly baked homemade chocolate chip cookies without making another full batch of dough. The complete ingredients, measurements and method are in the recipe card below.

Big Batch Chocolate Chip Cookies

These are a budget life saver! If your kids like a nice treat at the weekend when you are out and about these little beauties could just save you from blowing your grocery budget. These cookies are so cheap.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Servings: 43 Cookies

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

1 cup Baking Margarine
1+⅔ cup Caster sugar
2 Eggs
2 tsp Vanilla
1 tsp Bicarbonate of soda Also called baking soda
1 tsp Salt
2 bags Chocolate chips 100g bags from Aldi but use whatever you have access to
3 cups Plain flour Also known as all purpose flour

Method

Preheat the oven to 175° C/350° F/ Gas Mark 3
Line a baking tray with greaseproof paper
Mix the margarine and sugar till it looks well combined ( kinda fluffy)
Mix the eggs and vanilla in a cup and then add to the sugar mixture and mix till combined
Mix all of the dry ingredients together in a separate bowl (leaving the chocolate chips aside till the end)
Add the dry mixture to the wet mixture bit by bit. Combine well but do not overwork the mixture.
Add the chocolate chips to the mix at the end.
Using a tablespoon measure from a cup set make dough balls with the cookie mix. Press the dough balls flat ( just a little don't over do it) on the lined baking tray before baking for 12-14 minutes.
Please be aware that if you make smaller cookies you will need to reduce that time to 8-10 minutes. Err on the side of caution and check your cookies at 8 minutes when you first try this mixture.
Follow the simple flash freezing instructions watch the full video on youtube on how to make the cookies from start to finish and on how to flash freeze the rest of the batch.