BAKE CHOCOLATE CHIP COOKIES FROM FROZEN RECIPES

Name: Slice & Bake Chocolate Chip Cookie Roll
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 rolls, 144 serving(s)
Ingredients: 2 cups butter; 1 1/3 cups granulated sugar; 1 2/3 cups packed brown sugar; 1 tablespoon vanilla extract; 4 eggs; 5 1/2 cups all-purpose flour; 2 teaspoons salt; 2 teaspoons baking soda; 2 cups semi-sweet chocolate chips; 1 cup chopped pecans

SLICE & BAKE CHOCOLATE CHIP COOKIE ROLL RECIPE - FOOD.COM

Slice & Bake Chocolate Chip Cookie Roll Recipe - Food.com image

This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 rolls, 144 serving(s)

Number Of Ingredients 10

Ingredients

2 cups butter
1 1/3 cups granulated sugar
1 2/3 cups packed brown sugar
1 tablespoon vanilla extract
4 eggs
5 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
2 cups semi-sweet chocolate chips
1 cup chopped pecans

Steps:

Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
Label and date each package, place in freezer. These will keep for 6 months in the freezer.
To prepare the cookies: Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.

Nutrition Facts : Calories 75.5, FatContent 4, SaturatedFatContent 2.1, CholesterolContent 11.9, SodiumContent 75.3, CarbohydrateContent 9.6, FiberContent 0.3, SugarContent 5.7, ProteinContent 0.9

SLICE & BAKE CHOCOLATE CHIP COOKIE ROLL RECIPE - FOOD.COM

Slice & Bake Chocolate Chip Cookie Roll Recipe - Food.com image

This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 rolls, 144 serving(s)

Number Of Ingredients 10

Ingredients

2 cups butter
1 1/3 cups granulated sugar
1 2/3 cups packed brown sugar
1 tablespoon vanilla extract
4 eggs
5 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
2 cups semi-sweet chocolate chips
1 cup chopped pecans

Steps:

Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
Label and date each package, place in freezer. These will keep for 6 months in the freezer.
To prepare the cookies: Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.

Nutrition Facts : Calories 75.5, FatContent 4, SaturatedFatContent 2.1, CholesterolContent 11.9, SodiumContent 75.3, CarbohydrateContent 9.6, FiberContent 0.3, SugarContent 5.7, ProteinContent 0.9

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