You guys I have finally done it. I found the mother of all chocolate chip cookies for me that actually turned out. I have had numerous friends make the perfect chocolate chip cookies, and I'm always expecting it to be some secret family recipe or something, but one friend swears by the Nestle Tollhouse recipe and another friend loves that New York Times chocolate chip cookie recipe that I just can't get to turn out the way that everyone else seems to. But I have found an amazing one that turned out great for me. Just one noticeable difference about this recipe is that you cook your butter and brown sugar on the stove, which gives it an amazing rich caramely flavor. I willl post the recipe at the bottom for anyone who is curious to try yet another chocolate chip recipe. This one is seriously amazing though!

Anyway, I am so excited these are so delicious I have been making a big batch and freezing some of them so that I'm not giving the excuse that I've got to eat all these fresh cookies before they go stale. There is no reason my family (aka mostly me) needs to eat two or three dozen cookies in a weekend. And second of all, just because there are definitely moments where you just need a chocolate chip cookie fix NOW and it's the greatest feeling in the world to already have some ready to go in the freezer so you can have however many you want hot and ready in just minutes. Here's a guide on which cookies freeze well, which ones don't, and tips on the whole freezing process!

The Cookies You Shouldn't Freeze

While most cookies and cookie doughs freeze beautifully, there are a few that you should shy away from. The basic rule is that cookies with a liquidy batter don't hold up well in the freezer - these are usually thin, delicate cookies like tuiles, florentines and pizzelles. Very cakey "cookies" like madeleines also do not freeze well.

Tips for Freezing Cookie Dough

• For drop cookies, form dough balls onto a baking sheet as close together as you can but make sure they don't touch. Freeze and transfer to freezer bags.

• For icebox cookies, wrap the logs tightly in plastic wrap, then place the logs in freezer bags and freeze. Let sit out for a few minutes before slicing the logs.
• For sugar or rolled-out gingerbread cookies, wrap the piece of dough tightly in plastic wrap and freezer. Better yet, roll out the dough between parchment or wax paper and freeze solid. Wrap tightly in plastic wrap, and let thaw for a few minutes before using cookie cutters.
• For cookies dipped in powdered sugar, freeze the cookie balls without powdered sugar. When it's time to bake, let the balls defrost while you preheat the oven, then roll them in sugar right before baking.

· Keep in mind that while most of these cookies can be baked straight from the freezer, they will probably need a minute or two more of baking time.

Freezing Baked Cookies

There are times when freezing cookie dough isn't an option. You may need to just get that cookie dough baked off ahead of time or find yourself with extra baked cookies - just throw them in the freezer, they'll be fine!

Although most baked cookies freeze with no problems, here are some that hold up especially well:

• Bar cookies

· Sugar cookies, plain or decorated with icing or chocolate

· Drop cookies, like oatmeal, chocolate chip or peanut butter cookies

• Biscotti

Tips for Freezing Baked Cookies

• All cookies should be frozen individually after they've cooled completely, meaning they should be placed on a baking sheet, not touching, until frozen solid (they can be frozen like this in layers separated by parchment, wax, or freezer paper).
• All cookies should be stored in airtight containers (shallow is best so they don't get crushed) or bags.
• Freeze bar cookies in whole or large slabs, then just thaw and cut when serving.
• Iced or decorated cookies should be stored in layers, with parchment, wax, or freezer paper between the layers so that the decorations stay intact. If you can, however, freeze the baked cookies and ice them as needed.
• When thawing baked cookies, take them out of the containers and let sit at room temperature so that condensation doesn't form and make them soggy.
• You can gently reheat frozen or thawed cookies to mimic that fresh-baked taste and texture: place them in a 275F oven and check on them after 10 to 15 minutes.

The BEST Chocolate Chip Cookies

2 sticks butter
1 cup packed dark brown sugar (you can use light, dark is better)
1 cup white sugar
2 tsp vanilla
2 eggs
1/2 tsp sea salt
2 1/2 c flour
1 tsp baking soda

Directions:

1. Melt butter in frying pan on stove, add sugar until smooth. (You can skip this step and just throw it all together in a bowl if you must, but doing so will add a caramely flavor that is so good.)

2. Whisk eggs and vanilla together.

3. In large mixing bowl, combine wet ingredients with dry.

4. Chill dough in refrigerator.

5. Add mix-ins after the dough has cooled: chocolate chips, toffee, nuts or whatever you little heart desires.

6. Bake 8-9 minutes 360 degrees.

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