Slice and Bake Chocolate Chip Cookies
Perfectly crisp on the edges and irresistibly soft in the center, these Slice and Bake Chocolate Chip Cookies are the ultimate make-ahead treat. With a buttery dough dotted with rich semi-sweet chocolate chips, this recipe allows you to shape the dough into logs and refrigerate or freeze it for effortless, fresh-baked cookies anytime. Ideal for busy days or spontaneous cravings, these cookies come together in just 15 minutes of prep before chilling. Simply slice, bake, and enjoy bakery-quality results with a golden exterior and melt-in-your-mouth interior. Whether you’re stocking your freezer for a dessert emergency or impressing guests with warm, homemade cookies in minutes, this recipe is a game-changer for cookie lovers and time-conscious bakers alike!
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Ingredients
- 226 grams unsalted butter, softened
- 150 grams light brown sugar, packed
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 320 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 200 grams semi-sweet chocolate chips
Directions
Step 1
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Step 2
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Step 3
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Step 5
Fold in the chocolate chips with a spatula or wooden spoon.
Step 6
Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. For longer storage, you can freeze the dough for up to 3 months.
Step 7
When ready to bake, preheat the oven to 175°C (350°F). Line baking sheets with parchment paper or silicone baking mats.
Step 8
Unwrap the dough log and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
Step 10
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Store baked cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (1107.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4824.5 |
| Total Fat 249.8g | 0% |
| Saturated Fat 152.8g | 0% |
| Cholesterol 865.4mg | 0% |
| Sodium 2658.4mg | 0% |
| Total Carbohydrate 627.4g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 353.5g | |
| Protein 60.5g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 272.4mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 737.3mg | 0% |
Source of Calories