I often dream of being a domestic goddess, serving hot, fresh cookies to my guests. That can be harder to achieve than it sounds. First of all, there’s the fact that I’m a messy cook, so if I want to impress with hot cookies, I’m going to have to sacrifice the neat kitchen I like to show my guests. Then there are those days when I just don’t have time to bake. Several years ago, I decided I needed to develop a slice and bake chocolate chip cookie recipe that I could make myself from scratch, and keep in the fridge, or even long term in the freezer.
I wanted to develop a dough that had a good texture and would slice and bake like the ones the Pillsbury Dough Boy makes – except I wanted to be sure that my recipe contained all wholesome, pronounceable ingredients! I also wanted to ensure that the cookies baked from frozen taste just as good those cooked from a chilled temperature.
It took a few experiments and taste tests (I had no complaints about this funnily enough!) but before long I had an easy recipe, perfect for keeping on hand for last minute cookie emergencies.
This recipe makes cookies with a lovely cake-y texture that keep well at in a sealed container at room temperature for 3 to 4 days. The logs of dough will keep in the fridge for 2 to 3 days chilled or freeze for up to one month.
Slice and Bake Chocolate Chip Cookie Variations
My Slice and Bake Chocolate Chip cookies also offer so much scope for variation. You can substitute white chocolate chips, butterscotch chips, peanut butter chips or peanut butter and chocolate chips – for the chocolate chips. Or use ½ cup any flavour chips and ½ cup finely chopped nuts instead (white chocolate chips and macadamia nuts make a fabulous combination).
Ready For Any Cookie Emergency
There is something so wonderful about building up a little collection of cookie logs in your freezer. It’s lovely at any time of year, but especially around the holidays. You can then relax in the knowledge that you are never more than 15 minutes away from hot, fresh cookies. I’m still not a domestic goddess, but this recipe makes me feel like I’m getting just a little closer.
Slice and Bake Chocolate Chip Cookies Printable Recipe
- 1 cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar, lightly packed
- 2 eggs, at room temperature
- 2 teaspoons vanilla
- 2¾ cups all purpose (plain) flour plus a bit more for rolling the dough into logs
- ½ teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- 1 cup chocolate chips (or other flavour of your choice)
- You also need waxed or greaseproof paper, or baking parchment.
- Cream the butter by hand or in an electric mixer.
- Add the sugar and continue creaming.
- Beat in the eggs and vanilla.
- In a separate bowl, mix together the flour, baking soda and salt.
- Beat the flour mixture into the creamed mixture a bit at a time.
- When the mixture is thoroughly blended, stir in the chocolate chips.
- Take a large piece of waxed or greaseproof paper or baking parchment and sprinkle a little flour on it.
- Take one third of the cookie dough and put it in the centre of the paper.
- Using the paper to help you, shape the dough into a log about 8 to 10 inches long.
- Wrap the dough up tightly in the paper or baking parchment.
- Repeat with 2 more pieces of baking parchment and the remaining two-thirds of the dough.
- Place the cookie dough logs in a plastic bag and put in the refrigerator for at least 6 hours or overnight. You can then either freeze the dough, or bake it from chilled. If you plan to freeze, remove the baking parchment and wrap the firm logs in cling film (Saran (plastic) wrap)
- When you want to bake the frozen or chilled dough, preheat the oven to 350℉ (about 160℃ for a fan oven).
- Slice the cookie logs into slices just a bit less than one quarter inch thick (about half a centimetre) and place on baking sheets about an inch apart.
- Bake the cookies for 8 to 10 minutes from chilled (or 11 to 14 minutes from frozen) until they are lightly golden.
- Remove the baking sheets from the oven and leave the cookies to cool on the baking sheets for five minutes.
- Carefully remove the cookies from the baking sheets and cool on a wire rack.