Slice-and-Bake Chocolate Chip Cookies

Makes about 2 dozen

Slice-and-bakes are excellently suited for portion control, but for me they're just an easy way to ensure I have a never-ending on-demand stream of fresh-from-the-oven cookies. I made a batch of this dough a few weekends ago to freeze and save for a snowy day, and I'm glad I did! After a morning in the snow, all our family wanted to do was snuggle on the couch for a movie marathon and warm chocolate chip cookies. Highly recommend.

Enjoy!

INGREDIENTS

• 1/3 c granulated sugar

• 2 Tbsp packed light brown sugar

• 1/2 tsp salt

• 12 Tbsp (1 1/2 sticks) unsalted butter, cut into pieces and softened to room temperature.

• 2 tsp vanilla extract

• 1 large egg yolk

• 1 1/2 c all-purpose flour

• 12-16 oz bittersweet chocolate (bar form)

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DIRECTIONS

1. Freeze the chocolate bars for at least 30 minutes. Remove the bars from the freezer, finely chop them, and transfer to a freezer-safe bowl. Return to the freezer while you prepare the cookie dough.

2. Process the sugars and salt in a food processor until no lumps of brown sugar remain (about 30 seconds).

3. Add the butter, vanilla, and egg yolk to the food processor and process until smooth and creamy (about 30 seconds).

4. Scrape down the sides of the processor bowl and add the flour. Pulse until a dough forms.

5. Add the frozen chopped chocolate and pulse until just incorporated. If the chocolate starts to melt and streak, stop.

6. Turn the dough out onto a lightly floured surface and roll into a 12-inch log. Wrap tightly with plastic wrap and refrigerate until firm (at least 2 hours or up to 3 days), or freeze until ready to use (for up to 1 month).

7. Heat the oven to 350 F and line a baking sheet(s) with parchment paper.

8. Slice the chilled dough into 1/4-inch rounds and place 1 inch apart on the prepared baking sheet.

9. Bake until the edges are just starting to brown, about 15-18 minutes.

10. Remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

NOTE: If you chose to freeze your dough before baking, remove the dough from the freezer and let sit at room temperature for at least 30 minutes before slicing. A serrated knife worked best to slice through the cold chocolate bits.