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
Ingredients:
- 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
Method:
- 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
Meal Prep Dinners
- Ham and Broccoli Meal Prep Bowls by Cindy’s Recipes and Writings
- Make Ahead 7-Layer Salads in a Jar by That Skinny Chick Can Bake
- Make Ahead Bagel Sandwiches by A Kitchen Hoor’s Adventures
- Marinated Chicken & Vegetables Sheet Pan (Low Carb) by My Life Cookbook
- Meatballs for Three Different Dinners by Positively Stacey
- One Easy Roast Chicken: Four Meals by Hardly A Goddess
- Slice and Bake Chocolate Chip Cookies by Palatable Pastime
- Stuffed Beef Roll Meal Prep Dinner by Sunday Supper Movement
- Vietnamese Banh Mi Pork by Caroline’s Cooking
