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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Recipe Information
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
Instructions
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).
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the chocolate chips with a spatula or wooden spoon.
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.
When ready to bake, preheat the oven to 175°C (350°F). Line baking sheets with parchment paper or silicone baking mats.
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.
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.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store baked cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.8 g | 320% | |
| Saturated Fat | 152.8 g | 764% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 627.4 g | 228% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 353.5 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 272 mg | 21% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 737 mg | 16% | |
*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.
