Slice and Bake Chocolate Chip Cookies
photo by Whisper
- Ready In:
- Beat together butter, brown sugar and powdered sugar.
- Add eggs and vanilla and mix well.
- Combine flour and baking soda and add.
- Stir in chocolate chips and walnuts.
- Mold dough into 4 12" logs and wrap in plastic wrap.
- Store in refrigerator for at least an hour or longer, if desired.
- Preheat oven to 350°.
- Cut dough into 1/2" thick slices and place on baking sheet.
- Bake for about 8 minutes or until golden brown.
Questions & Replies
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I am so happy to be able to review these cookies now! I have made them twice. The first batch I gave away as a Christmas present. As Whisper said, the dough was a bit dry and crumbly. This time, I used a tablespoon of vanilla and the dough was much easier to work with. I think size of egg matters as well. I picked out the largest I could find in the box. It was probably closer to the extra-large or jumbo size than large. I left out the nuts and added 1/2 teaspoon of salt, since that seemed to be missing from the recipe. From the frozen state, my cookies baked in about 10 minutes. My friends baked theirs this past week while they had out of town company. They pronounced them "great". This is such a cool recipe. I live a good ways out of town and like to be able to feed the UPS drivers or anybody else that ends up on my doorstep. I think I'm going to take some (baked) to my chiropractor this afternoon. Anybody would be happy to get a batch of ready to bake homemade dough. What a great thing to put into a food gift basket! The cookies are absolutely delicious!!!! Marie, thank you for the fantastic recipe. It is one I will treasure and use always!
I love the ease of this recipe! You can slice off as many cookies as you want to make at a time, and save the rest for anther day. My dough was a little dry, and I had some trouble making it stick together to form into the logs. Then as I sliced them, they sort of crumbled apart. I just reformed them and they worked out fine. The cookies came out lovely and very tasty. Great for a cold winter afternoon treat! Thank you for a great recipe, Marie.
I've had my eye on this recipe for some time and was not disappointed! While you could store just about any cookie dough in the fridge or freezer before baking, this recipe is especially well-suited to that end, the dough is very stiff and slices well. Extra dough rolls fit perfectly in a large ziploc freezer bag. The cookies are beautiful and uniform in size and shape. Mine took 12 minutes for a perfect light golden brown. Crisp outside and soft inside, reminding me of bakery cookies. Powdered sugar does give them a slightly different flavor and texture. Great for a quick after school treat made from ingredients you can pronounce. Thanks, Marie!