Slice and Bake Chocolate Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
2 cups butter |
1 1/3 cups granulated sugar |
1 2/3 cups packed brown sugar |
1 tablespoon vanilla extract |
4 eggs |
5 1/2 cups all-purpose flour |
2 teaspoons salt |
2 teaspoons baking soda |
2 cups semi-sweet chocolate chips |
1 cup chopped pecans |
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.
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