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4 from 1 vote

Refrigerator Cookies

These slice-and-bake cookies are classic chocolate chip refrigerator cookies. The dough is formed into a log then sliced and baked.
Prep Time15 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 27 minutes
Course: Desserts
Cuisine: American
Keyword: refrigerator cookies
Servings: 36 cookies
Calories: 131kcal
Author: Lois

Ingredients

  • 1 cup butter; room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 3 cups all-purpose flour
  • 1 cup semisweet chocolate chips finely chopped

Instructions

  • Preheat oven to 350º F and line two baking sheets with parchment paper.
  • In a bowl, mix together the flour and salt. Set aside.
  • In the bowl of a KitchenAid mixer beat together the softened butter and both sugars until fluffy.
  • Beat in the eggs and the vanilla extract.
  • Add in the flour mixture in batches.
  • Stir in the chopped chocolate chips.
  • Remove the dough from the bowl and divide it into three separate logs.
  • Wrap each log in plastic wrap and refrigerate for 1 - 3 hours or even overnight.
  • Remove the dough from the refrigerator.
  • Slice the dough into ⅓ inch slices.
  • Place on a baking sheet that's been lined with parchment paper.
  • Bake in a preheated 350°F oven for 8 to 12 minutes.
  • Allow the cookies to cool for a few minutes on the baking tray before removing them to a cooling rack to completely cool.

Notes

Freezing Tips:

    1. Wrap the dough logs tightly in plastic wrap and then place the wrapped logs in a plastic storage bag.
    2. Press as much air as you can out of the bag.
    3. Label the bag with the date and the name of the cookie recipe.
    4. Cookie dough can be stored in the freezer for up to 2 months.

Nutrition

Serving: 1g | Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 61mg | Fiber: 1g | Sugar: 8g