Slice Bake Chocolate Chip Cookies
Indulge in the ultimate cookie lover's dream with these irresistibly easy Slice and Bake Chocolate Chip Cookies! Perfectly crisp on the edges and luxuriously soft in the center, these cookies feature the classic combination of buttery dough, rich semisweet chocolate chips, and the option to add crunchy chopped nuts for extra texture. Designed for convenience, the dough is rolled into logs, chilled, and sliced into perfect rounds, making it ideal for baking as needed or storing for later. With a quick 15-minute prep and customizable storage options, this recipe is perfect for a last-minute dessert or to satisfy your sweet tooth cravings. Pair these golden-brown delights with a glass of milk or your favorite coffee, and enjoy a fresh-baked treat anytime!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 165 grams Brown sugar, packed
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 360 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 300 grams Semisweet chocolate chips
- 100 grams Chopped nuts (optional)
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the bowl, one at a time, beating 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 semisweet chocolate chips and chopped nuts (if using).
Divide the dough in half and place each portion onto a sheet of parchment paper or plastic wrap. Shape the dough into a uniform log approximately 2 inches in diameter and roll tightly.
Refrigerate the dough logs for at least 2 hours or until firm. For longer storage, wrap tightly and freeze for up to 3 months.
When ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them about 2 inches apart on the prepared baking sheets.
Bake the cookies for 10-12 minutes or until the edges are lightly golden. For softer cookies, bake on the shorter end of the range.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
6314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.6 g | 426% | |
| Saturated Fat | 174.9 g | 875% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 791.6 g | 288% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 476.3 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 587 mg | 45% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 2477 mg | 53% | |
*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.
