Ever dream of being a domestic goddess, gliding gracefully out of your spotless kitchen and serving hot, fresh cookies to your guests? With these Slice and Bake Chocolate Chip Cookies you can make that dream a reality. The logs of dough can be made up to a month in advance, so you can bake them any time, with no fuss or mess.
Chocolate Chip Cookies are pretty popular round here. I have always loved to make my Old Fashioned Chocolate Chip Cookies which you drop on to the baking sheet by teaspoons. However, several years ago, I decided I needed to make a slice and bake chocolate chip cookie dough that I could keep on hand in the fridge or freezer.
Perfecting the Recipe
I wanted to make 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!
It took a few experiments and taste tests (funnily enough, I had no complaints about this !) but before long I had an easy recipe, perfect for keeping on hand for last minute cookie emergencies. As you can see from the photograph below, this was some time ago – in fact I first blogged this recipe back in November 2011.
Anyway, I’ve been making my Slice and Bake Chocolate Chip Cookie recipe regularly ever since.
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. You can slice and bake the cookies directly from frozen, but it is much easier if you can let the logs thaw a little bit before you slice.
You Can Bake Just a Few Slice and Bake Chocolate Chip Cookies at A Time
Unless your freezer is particularly fierce, it is possible to slice a piece off your cookie dough logs and bake just three or four cookies at a time directly from frozen. This can be a boon when you crave a treat, but don’t want to be tempted to leave your healthy living resolutions completely behind.
Slice and Bake Chocolate Chip Cookie Variations
My Slice and Bake Chocolate Chip cookies also offer lots of scope for variation. Instead of chocolate chips, you can substitute white chocolate chips, butterscotch chips, peanut butter chips or peanut butter and 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).
Building Up a Cookie Library
There is something so wonderful about building up a little collection of cookie logs in your freezer. As well as these Slice and Bake Chocolate Chip Cookies I also have great recipes for Peanut Butter and Honey Slice and Bake Cookies and my Very Versatile Slice and Bake Cookie Recipe has lots of variations.
You can then relax in the knowledge that you are never more than 15 minutes away from hot, fresh cookies. I’m still no domestic goddess, but this recipe makes me feel like I’m getting just a little closer.
Slice and Bake Chocolate Chip Cookies Printable Recipe
Slice and Bake Chocolate Chip Cookies
- 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 12 to 13 minutes from frozen) until they are just starting to turn lightly golden. Be careful not to over-bake.
- 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.