Chocolate Chip Slice ‘n’ Bake Cookies
Deliciously buttery, melt-in-your-mouth cookies stuffed full of chocolate chips!
Servings: 22 - 24 cookies
Calories: 134kcal
Ingredients
- ¾ cup (170g) unsalted butter softened
- ¾ cup (90g) icing/powdered sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) plain/all-purpose flour
- ¼ teaspoon salt
- ½ cup (90g) chocolate chips
Instructions
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the icing sugar and beat until light and fluffy.
- Add the egg and vanilla, and beat until combined. Add the flour and salt, and beat until combined. Fold in the chocolate chips.
- Turn the dough out onto a lightly floured surface and shape into a 12-inch long log (about 2 inches wide), or two 6-inch logs.
- Tightly wrap the log in clingfilm and chill in the fridge for at least 4 hours, and up to 5 days. I like to chill mine overnight.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- Slice the log into thick slices, and place them onto the prepared baking tray. Bake for 12 - 14 minutes until lightly brown around the edges.
- Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Cookies stay fresh covered at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge.
Cookie dough logs freeze well for up to 3 months. Thaw overnight in the fridge before slicing and baking.
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 26mg | Sugar: 8g