If you don’t have time to plan dessert everyday, slicing a few chocolate chip cookies off a roll of dough and baking them off fresh in a few minutes can be a lifesaver.
Slice and Bake Chocolate Chip Cookies
By Sue Lau | Palatable Pastime
This week for Sunday Supper we are sharing meal prep recipes to help you get dinner together quickly during the week.
I don’t usually have a problem with that with just the two of us here.
But desserts is also part of dinner, and I don’t always have those planned. I’ll find myself into the evening wishing I had a little something sweet, but obviously at that point, it’s not a good time to bake a pie or cake, and how many times can one eat ice cream?
Of course, you can buy the rolls of cookie dough in the stores. But I do like making my own cookies. I did hear the major brand started using more natural ingredients and put their recipe off.
Making your own roll cookies is a much easier and better idea, I think. When I was younger, refrigerator cookies were always popular. And these are even better, when you know exactly what ingredients are inside, and these easily slice even while frozen (I use a sharp bread knife) and bake up in ten minutes flat. You can do that on tv night during a commercial break and not miss a beat.
So I hope you enjoy- I love the hint of coffee in these and I think that pinch of cinnamon brings out the flavors of the chocolate and coffee, enhancing them.
Slice and Bake Chocolate Chip Cookies
6-1/2 dozen cookies
15 minute prep
10 minute bake
3 hour freeze
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coffee extract
- 2 large eggs
- 2-3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1-1/4 cups mini chocolate chips
- 1/2 cup finely chopped walnuts
- Cream together the butter and sugars until smooth.
- Add eggs to dough and mix until incorporated, adding the extracts as you do.
- Add the flour, salt, baking soda and cinnamon, thoroughly mixing in.
- Fold the chocolate chips and walnuts into the dough.
- Divide dough in half and place 19.5-20 ounces dough onto 2 separate pieces of waxed paper (recipe makes 2 logs), folding into a log 10-inches long.
- Roll the log up and twist the ends of the wax paper closed with twistie ties.
- Freeze until firm, about three hours.
- Wrap unused and frozen dough into a plastic bag and seal; refrigerate or keep frozen.
- To use, preheat oven to 350°F. then unwrap and slice off a one-inch piece of the log and quarter the dough; place on a silpat lined cookie sheet.
- Bake cookies for ten minutes or until browned and golden at the edges.
- Cool or eat warm if you can’t wait.
From the kitchen of palatablepastime.com
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The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
SO much better than what you’d buy at the store—plus the options are endless. I’m a bit afraid that I’d just snack on the dough 😉
Cookie dough is officially a dessert. 🙂
What a great way to have cookies on hand for guests or snacking!
I would LOVE to have one or two of these right now!
Yes- fresh cookies at the ready sound perfect to me! I do love the coffee and cinnamon in there- I will definitely be trying these as we have sweet teeth!