Slice and Bake Chocolate Chip Cookies Recipe

Introduction

Slice and bake cookies are a classic, easy-to-make treat that’s perfect for sharing. With a simple dough that you can chill and slice as needed, they offer convenience without sacrificing homemade flavor.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• Sprinkles, for decoration

Instructions

1. Step 1: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Step 2: Beat in the egg and vanilla extract until well combined.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture until a soft dough forms.
4. Step 4: Fold in the mini chocolate chips if using.
5. Step 5: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap.
6. Step 6: Refrigerate the dough for at least 2 hours, or until firm.
7. Step 7: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Step 8: Unwrap the dough logs and, if desired, roll them in sprinkles for decoration.
9. Step 9: Slice each log into 1/4-inch thick rounds and arrange on the prepared baking sheets about 1 inch apart.
10. Step 10: Bake 10–12 minutes, or until the edges are lightly golden.
11. Step 11: Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Tips & Variations

• For extra flavor, substitute half of the mini chocolate chips with chopped nuts or dried fruit.
• Roll the dough in colored sugars or crushed candy canes for a festive touch.
• Make the dough logs ahead of time and freeze them for up to 3 months, then slice and bake as needed.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. Unbaked dough logs can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat cookies, warm them in a low oven for a few minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Do I have to chill the dough before baking?

Chilling the dough firms it up, making it easier to slice and helping maintain the cookie shape during baking. It’s recommended but if you’re short on time, chilling for at least 30 minutes can work.

Slice and Bake Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 50 reviews

Delight in these classic Slice and Bake Cookies featuring a buttery dough studded with mini chocolate chips and decorated with colorful sprinkles. This easy recipe requires minimal prep and yields perfectly crisp edges with a soft center, ideal for any occasion or simple snack cravings.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Decoration

• Sprinkles, for decoration

Instructions

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for the dough.
2. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined to incorporate moisture and flavor into the dough.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms without overmixing.
5. Fold in Chocolate Chips: Fold the mini chocolate chips into the dough evenly for bursts of chocolate in every cookie.
6. Shape and Chill Dough: Divide the dough in half and roll each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours until firm.
7. Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even cooking.
8. Decorate Dough Logs: Unwrap the chilled dough logs and, if desired, roll them in sprinkles to add a festive touch before slicing.
9. Slice and Arrange Cookies: Slice each dough log into 1/4-inch thick rounds and arrange them on the prepared baking sheets, spacing about 1 inch apart to allow spreading.
10. Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden, indicating a perfect crispness.
11. Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, preserving texture and flavor.

Notes

• Be sure to chill the dough thoroughly to maintain the cookie shape when baking.
• You can substitute mini chocolate chips with nuts or dried fruit as desired.
• For a more colorful appearance, experiment with different sprinkles or omit them entirely for a classic chocolate chip cookie look.
• Store cookies in an airtight container to keep them fresh for up to one week.

Keywords: Slice and Bake Cookies, chocolate chip cookies, easy cookie recipe, homemade cookies, holiday cookies, butter cookies