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Chocolate Chip Refrigerator Cookies:

2 cups (260 grams) all purpose flour

1 teaspoon (5 grams) baking soda

1/4 teaspoon (1 gram) salt

3/4 cup (170 grams) unsalted butter, at room temperature

3/4 cup (90 grams) powdered (confectioners or icing) sugar

2/3 cup (140 grams) firmly packed light brown sugar

1 large egg (55 grams without shell), at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

1 1/2 cups (250 grams) semi-sweet or bittersweet chocolate chips

1 cup (110 grams) finely chopped pecans (can use walnuts, almonds, hazelnuts and/or macadamia nuts)

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Chocolate Chip Refrigerator Cookies: In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg and vanilla extract and beat until well combined.

Add the flour mixture to the creamed mixture and beat just until incorporated. Then stir or beat in the chocolate chips and chopped nuts. Divide the dough in half (about 535 grams for each log) and shape each half into a rectangular shape that is about 8 inches (20 cm) long and 2 1/2 inches (7.5 cm) wide (you can also shape it into a log shape). Wrap each rectangle in plastic wrap and place in the refrigerator until firm (at least four hours). (Can freeze the unbaked rectangles for up to two months.)

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Once the batter is firm, with a sharp knife, slice cookies about 1/2 inch (1.25 cm) thick. Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. Bake the cookies for about 14 minutes or until they are golden brown around the edges but still a little soft in the center. (The longer you bake the cookies the more crispy they will be.) Rotate your baking sheet front to back about halfway through the baking time. Remove from oven and place on a cooling rack. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Makes about 32 cookies.


Slice and bake cookies are good to have on hand. I love that you can slice and bake just the amount of cookies you want at that moment. Because I think Chocolate Chip Cookies are at their best warm from the oven. That is when the edges of the cookies are wonderful crisp, yet the centers are nice and soft.

There are so many recipes for Chocolate Chip Cookies. The standard recipe seems to use both granulated white sugar and light brown sugar. This recipe is slightly different in that we're using powdered sugar instead of the granulated white sugar. I have added both chocolate chips and some chopped nuts to the batter. For the nuts you can use chopped pecans, walnuts, hazelnuts, almonds, or even macadamia nuts. But the biggest change from the standard Chocolate Chip Cookie recipe is that the batter isn't formed into individual cookies. Instead we divide the batter in half and form each half into a rectangular shape (you can also roll the batter into a log shape). Then each rectangle (or log) is wrapped in plastic wrap or parchment paper and refrigerated until firm. If you find that your rectangle or log flattens slightly as it's chilling, just take it out of the refrigerator and reshape. The unbaked cookie logs can be refrigerated for four to five days or you can freeze them for a couple of months.