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Slice-n-Bake Chocolate Chip Cookies

Recipe closely adapted from Lauren Chattman
Course Dessert
Cuisine Cookies
Keyword chocolate chip,
Author TheSpicedLife


  • 2 cups (252 g) AP flour
  • 1/2 t baking powder
  • 1/2 t salt
  • 10 T (1 stick plus 2 T) unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 t vanilla
  • 1 cup miniature chocolate chips/morsels


  1. Whisk together flour, baking powder and salt. Set aside.
  2. Beat the butter and sugars together until light and fluffy, 2-3 minutes. Add the eggs, one at a time, beating until incorporated. Scrape the sides of the bowl and beat in the vanilla. Stir in the flour mixture and then mix in the chips--on low speed.
  3. This dough is quite sticky. Dump half of it onto plastic wrap and with damp hands roughly form it into a log about 8-9 inches long and 2 inches wide. Fold the plastic wrap from one side around it, fitting snugly, and then roll it completely into the rest of the plastic wrap. Use the plastic wrap to roll it into a nicer round shape.
  4. Then, slice down the length of a paper towel roll. Place the plastic wrapped cookie dough log inside of the paper towel roll, and use that to maintain a round roll while chilling. If you plan to freeze the dough, wrap heavy duty foil around the paper towel roll to store in the freezer.
  5. minutes before baking, preheat your oven to 350 F. Slice the dough into 1/3-inch rounds, rotating it as you slice, so that one side does not get flattened (mine never come out perfectly--I've learned to live with this). Place the cookies on a silicone or parchment lined cookie sheet 2 inches apart.
  6. Bake for 13-15 minutes, until they are pale golden at the edges but still soft. Let cool for 5 minutes on the sheets before transferring them to cooling racks.