Slice and Bake Chocolate Chip Cookies

“This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.”
READY IN:
30mins
SERVES:
144
YIELD:
4 rolls
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
  2. In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
  3. In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
  4. Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
  5. Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
  6. Label and date each package, place in freezer. These will keep for 6 months in the freezer.
  7. To prepare the cookies: Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
  8. Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
  9. Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: