Homemade Slice & Bake Chocolate Chip Cookies
unbleached all-purpose flour
chocolate chips (semi-sweet)
Cut four 14 inch x 12 inch pieces of waxed paper or plastic wrap.
In a bowl, cream butter or margarine with the granulated and brown sugars.
Beat in vanilla extract and eggs until light and fluffy.
In a bowl, combine flour, salt and baking soda.
Stir flour mixture into egg and butter mixture; blend well.
Stir in chocolate chips and nuts; stir to distribute evenly.
Divide the dough into 4 pieces.
Shape each piece into an 8 to 10 inch roll.
Wrap rolls in waxed paper.
Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil.
Label with date and contents.
Store in freezer.
Use within 6 months.
To prepare cookies: Slightly thaw one roll of chocolate chip cookie dough.
Preheat oven to 350℉ (180℃).
Cut the dough into ¼ inch thick slices.
Arrange cut pieces on ungreased cookie sheets, placing about 1½ inches apart to allow for spreading.
Bake for about 10 minutes, or until browned around the edges.
Remove from oven and cool.
Makes about 3 dozen cookies.