Slice Bake Chocolate Chip Cookie Roll Food

SLICE AND BAKE CHOCOLATE COOKIES

Steps:

• Combine flour, dry pudding mix and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg, chocolate and vanilla. Gradually beat in flour mixture.
• Shape dough into 2 (6-inch) logs. Roll, 1 at a time, in nonpareils until evenly coated. Wrap individually in plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350ºF. Cut each roll into 27 slices. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 8 to 10 min. or until cookies are slightly firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

SLICE & BAKE CHOCOLATE CHIP COOKIES

Steps:

• 1. Combine flour, baking soda, and salt; set aside. In a large bowl combine margarine, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Divide dough into quarters. On waxed paper shape each quarter into a 9" roll. Roll in the waxed paper. Refrigerate up to 1 week or freeze up to 8 weeks. To bake, preheat oven to 375 degrees. Cut each roll into 1" slices. Cut each slice into 4 pieces. Place on ungreased cookie sheet and bake 8 to 10 minutes. Total recipe makes 12 dozen.

SLICE-AND-BAKE COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.

SLICE & BAKE CHOCOLATE CHIP COOKIE ROLL

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.

THIS CHOCOLATE CHIP BROWNIE RECIPE IS SO EASY, YOU CAN MASTER IT BEFORE SANTA ARRIVES

Steps:

• Remove the cookie dough from the package, and place it between two sheets of parchment paper. Then use a rolling pin to flatten it into a rectangle.
• Prepare the brownie mix according to the instructions on the box, but use only half of the water that the recipe calls for so the batter is not too liquidy when you eventually roll up the dough.
• Spread the brownie batter evenly over the cookie dough with a spatula.
• Using the edge of the parchment paper, carefully but tightly begin rolling the cookie dough the same way you would a cinnamon roll.
• Chill the log in the freezer for at least 15 minutes. It should be firm but not rock solid.
• Slice the log into cookie-shaped pieces with a sharp knife. If you notice the log is starting to flatten when you cut it, stick it in the freezer for a few extra minutes to allow it more time to firm up.
• Place the cookies on a lined baking sheet, and bake at 350°F for 8-10 minutes or until the tops of the cookies look dry.
• Let cool and enjoy!

SLICE & BAKE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter and sugars.
• Beat in vanilla and eggs.
• Stir in dry ingredients.
• Add chocolate chips.
• Divide into four balls.
• Roll each into an 8 to 10 inch roll.
• Wrap in waxed paper, then put in a freezer bags.
• Freeze.
• When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.

CHOCOLATE PECAN SLICE AND BAKE COOKIES

Steps:

• In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
• In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
• Add the dry ingredients to the butter and sugar mixture and stir just until combined.
• Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
• Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.