Slice & Bake Chocolate Chip Cookies
Yield
6 dozenPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
or margarine |
|
| 1 ⅓ | cups |
sugar
|
|
| 1 ⅔ | cups |
brown sugar
|
*
|
| 1 | tablespoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 5 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | cups |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
or margarine |
|
| 315 | ml |
sugar
|
|
| 394 | ml |
brown sugar
|
*
|
| 15 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 1.3 | l |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 473 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 237 | ml |
nuts
chopped |
|
Directions
Cut four 14 x12 inch pieces of waxed paper or plastic wrap.
In a bowl, cream butter or margarine, sugar, and brown sugar.
Beat in vanilla and eggs until light and fluffy.
In a bowl, combine dry ingredients.
Stir flour mixture into egg mixture until blended.
Add chocolate chips and nuts.
Divide dough into 4 pieces.
Shape each piece into an 8 to 10 inch roll.
Wrap rolls in waxed paper or plastic wrap.
Place in a freezer container with a tight-fitting lid, or wrap airtight in a piece of foil.
Label and date.
Store in freezer.
Use within 6 months.
To make cookies: Slightly thaw a roll of dough.
Preheat oven to 350℉ (180℃).
Cut dough into slices or chunks.
Arrange pieces on an ungreased baking sheet about 1½ inches apart.
Bake 10 minutes until browned around edges.
Remove and cool.
