Slice and Bake Chocolate Chip Cookies Recipe

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Cozy Slice and Bake Chocolate Chip Cookies Recipe, Made Simple

There’s something undeniably comforting about the humble slice and bake cookie. I love how this method transforms simple dough logs into crisp, buttery rounds dotted with melty chocolate chips. It’s a calm weekend baking ritual that fills the kitchen with warm, toasty scents and promises little pockets of joy with every bite.

You’ll find this Slice and Bake Chocolate Chip Cookies Recipe especially forgiving, with straightforward steps that fit perfectly in your day’s rhythm. Whether it’s a treat for afternoon coffee or a spontaneous gift wrapped in cellophane, these cookies deliver on flavor and ease every time.

Ready to make your kitchen smell like a cozy bakery? Let’s dive in and get you slicing and baking with confidence.

Ingredient Lowdown

• 1 cup unsalted butter, softened: Provides that rich, creamy base — softened for smooth creaming.
• 3/4 cup granulated sugar: Brings sweetness and helps with the toasty bite around the edges.
• 1 large egg: Offers structure and moisture to the dough.
• 2 teaspoons vanilla extract: Adds fragrant warmth that lifts every flavor.
• 2 1/4 cups all-purpose flour: The backbone for a tender but sturdy cookie.
• 1/2 teaspoon baking powder: Gives a slight puff for a light texture.
• 1/4 teaspoon salt: Balances sweetness and deepens flavor complexity.
• 1/2 cup mini chocolate chips: Perfect bursts of melty chocolate in every bite.
• Sprinkles, for decoration: Optional, yet festive and fun for a pop of color and crunch.

Set Up for Success

Before you start mixing, it pays to have everything prepped and ready. Soften your butter well ahead of time—this helps you cream it into a light, fluffy base. Pull out your measuring tools and line your baking sheets with parchment paper; it’s a small step that guarantees effortless cookie release and easy cleanup. And don’t forget to preheat your oven to a gentle 350°F (175°C)—steady heat is key for those toasty edges and golden bottoms.

Step-by-Step: Slice and Bake Chocolate Chip Cookies Recipe

1. Cream together softened butter and sugar in a large bowl until your mixture is light and fluffy. This step is key to developing a tender crumb and that melt-in-your-mouth texture you crave.
2. Beat in the egg and vanilla extract until the batter is silky and smooth—the fragrance from the vanilla is already setting a warm kitchen vibe.
3. Whisk flour, baking powder, and salt together in a separate bowl. Gradually add this dry mix to the wet ingredients, folding gently until a soft, cohesive dough forms.
4. Fold in the mini chocolate chips carefully, making sure they’re evenly distributed but without overworking the dough, which keeps the cookie tender.
5. Divide the dough in half and shape each into 2-inch diameter logs. I find using lightly floured hands helps, and wrapping them tightly in plastic wrap keeps them firm and ready to slice.
6. Refrigerate the dough logs for at least 2 hours. This waiting time is a game-changer—it firms up the dough, making it easy to slice super thin and maintaining crisp edges during baking.
7. Preheat the oven to 350°F (175°C) if you haven’t already. Line baking sheets with parchment for best results.
8. Unwrap the chilled dough and roll in sprinkles if you want an extra festive touch. This small detail adds a cheerful crunch and color pop that’s just delightful.
9. Slice each log into 1/4-inch thick rounds and arrange them about 1 inch apart on the baking sheets. The slices will keep their shape nicely thanks to the chilling step.
10. Bake the cookies for 10–12 minutes, watching for lightly golden edges—the sweet scent of toasted butter and chocolate will let you know they’re nearly perfect.
11. Cool on the baking sheets briefly before transferring to wire racks. This gentle rest helps the cookies set up without breaking apart.

Flavor Twists for Slice and Bake Chocolate Chip Cookies Recipe

• Swap the mini chocolate chips for chopped toasted pecans or walnuts for a nutty crunch.
• Add a teaspoon of cinnamon or pumpkin pie spice for cozy, autumnal vibes.
• Fold in dried cranberries and white chocolate chips for a festive holiday variation.
• Try swapping vanilla extract for almond extract for a subtle, fragrant twist.
• Roll the dough logs in crushed toffee bits or coarse sugar before chilling for extra texture.
• Mix in a tablespoon of espresso powder into the dry ingredients to deepen the chocolate flavor.

Storage & Make-Ahead Tips

• Keep unbaked dough logs wrapped tightly in plastic in the fridge for up to 3 days—ready to slice and bake whenever the craving hits.
• For longer storage, freeze the logs (double wrapped) for up to 3 months; thaw overnight in the fridge before slicing.
• Baked cookies store beautifully in an airtight container at room temperature for up to 5 days.
• Reheat cookies briefly in a warm oven or microwave for that fresh-from-the-oven softness.
• You can also slice and freeze cookie rounds on a tray, then transfer to bags—bake straight from frozen, adding a couple extra minutes.

Slice and Bake Chocolate Chip Cookies Recipe FAQs

• Can I use salted butter instead of unsalted?
  Yes, just skip or reduce added salt to keep the balance right.
• Why do I need to chill the dough logs?
  Chilling firms the dough, making it easier to slice thin and helps the cookies maintain shape while baking.
• Can I make the dough without chocolate chips?
  Absolutely! The base dough is delicious plain or with your favorite mix-ins.
• What if my slices are too thick or thin?
  Thicker slices yield softer cookies with more chew, thinner slices crisp up nicely—1/4 inch is a perfect middle ground.
• How do I avoid dough sticking when slicing?
  Use a sharp knife and chill the dough well. For a smooth cut, warm the blade with hot water and dry before slicing.

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