Chocolate Chip Refrigerator Cookies
Experience the ultimate treat with these Chocolate Chip Refrigerator Cookies—perfectly crisp on the edges and irresistibly chewy in the center! This versatile make-ahead recipe combines the rich flavors of semisweet chocolate chips, brown sugar, and vanilla for a classic cookie with a twist. The refrigerator method allows the dough to chill and develop deeper flavors while ensuring perfectly sliceable logs for effortless baking. Ideal for busy bakers, these cookies can be prepped in advance and stored as dough logs for last-minute indulgence. Whether served warm with a glass of milk or as a sweet addition to your dessert spread, these cookies are guaranteed to impress. Bake a batch today and enjoy the convenience and timeless charm of homemade chocolate chip delights!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1.5 teaspoons Vanilla extract
- 1 Egg
- 2.25 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.5 cups Semisweet chocolate chips
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the bowl. Beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log, approximately 2 inches in diameter.
Wrap each dough log tightly in plastic wrap and refrigerate for at least 2 hours or until firm. For best results, chill overnight.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Unwrap the chilled dough and slice into 1/4-inch thick rounds using a sharp knife. Arrange the slices on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked; they will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze the unbaked dough logs for up to 3 months for future use.
Nutrition Facts
Calories |
5420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.6 g | 382% | |
| Saturated Fat | 183.7 g | 918% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 671.6 g | 244% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 440.6 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 434 mg | 33% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
