Imagine a cookie so delicious, so effortlessly perfect, that it practically makes itself! These slice and bake cookies are about to revolutionize your baking game, transforming your kitchen into a bakery of dreams with minimal effort and maximum flavor. Whether you're a busy parent, a novice baker, or a cookie enthusiast looking for the ultimate convenient treat, these chocolate chip cookies will become your new secret weapon in creating mouthwatering desserts that will have everyone begging for more.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Divide the dough into two equal portions and shape each into a log approximately 2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to develop and dough to firm up.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove dough logs from refrigerator and unwrap. Using a sharp knife, slice into 1/4-inch thick rounds.
- Place cookie slices 2 inches apart on prepared baking sheets to allow room for spreading.
- Bake for 10-12 minutes or until edges are lightly golden brown.
- Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - room temperature is key for the perfect creamy texture.
- Chill the dough logs thoroughly; this helps prevent spreading and creates a more uniform cookie shape.
- Use a sharp knife and make clean, even slices for professional-looking cookies.
- For extra precision, you can roll the dough logs in parchment paper and use a ruler to create uniform 1/4-inch thick slices.
- Don't overbake! Remove cookies when edges are just golden brown to maintain a soft, chewy center.
- Want to get creative? Try rolling the logs in chopped nuts or additional chocolate chips before slicing for extra texture and flavor.
- These cookies freeze beautifully - you can keep dough logs in the freezer for up to 3 months, allowing you to have fresh cookies on demand.
Nutrition Facts
Calories: 129kcal
Carbohydrates: 23g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
