Slice & Bake Chocolate Chip Cookies

Cookie season is arriving, it's upon us, cozy season, all the things but you know what never goes out of style no matter what time of year? A good chocolate chip cookie and let me tell you something, you know what I've been doing non-stop and it's pretty much the only way I've been making chocolate chip cookies for the past year has been to just make like logs of chocolate chip cookie dough and then just do slice and bake chocolate chip cookies just like the ones you get at the grocery store but we're going to make them homemade, they're delicious, they're a fraction of the cost and it is taking my favorite chocolate chip cookie and just tweaking it a little teeny tiny bit to turn it into like a perfect thin but chewy cookie because when you get a slice and bake cookie they're not super chunky and super like chewy and fat but they're more like thin and a little teeny tiny bit like thinner but still you want them chewy, these are fantastic, my family goes crazy about them and I'm telling you it takes no time at all to put together, make this, keep the dough in the fridge, you'll be so happy you did. In my food processor fitted with a paddle attachment I'm going to add some unsalted butter that's been softened at room temperature, then I'll add a mix of granulated sugar and brown sugar, of course the full recipe will be on my website which will be linked in the description for you because you're going to want to get this recipe printed out because you'll make it on a weekly basis. I'm sure you are scraping your paddle attachment as you go because you want to make sure everything is well incorporated and now to this I'm going to add in some vanilla extract, make sure if you are using homemade vanilla extract with lots of beans in it you shake it because they do tend to settle at the bottom of your bottle and then I'm going to add a combination of two whole eggs and a yolk, okay? Don't be tempted to add three whole eggs because then they'll be way too thin, get those combined while that goes so that it's not going to be so loud with me. I'm going to mix together all purpose flour, I've got in here baking soda, salt and some cornstarch, cornstarch is my secret to perfectly chewy cookies every single time, I used to use back in the day if you've been around you remember I used to use instant vanilla pudding in my cookies for really giant chunky chewy cookies but instant vanilla pudding is not something that's available all over the world and I want to make you happy, I want to make everyone in the globe make this recipe so we sub some cornstarch and it works so well. I'm going to combine this together really well then we'll add in the dry ingredients. Lower the hatch, add in your dry ingredients along with your chocolate chips, I have found mamma mia, I got flour everywhere, it's okay, it's fine, I have found that for slice and bake chocolate chip cookies mini chocolate chips work best because when you're working with the regular size chocolate chips it can get like a little bit messy and they cut weird when you're trying to slice them so I'm using mini chocolate chips for this, semi-sweet, they work great so fantastic. I'm going to add them right in and I'm just going to go ahead and mix just enough to combine and I'll get some plastic wrap out. Cookie dough is perfect, now you have options because life is full of options, you can absolutely you know scoop them onto a baking sheet boom pop them into the oven you're not going to get the same result so what I'm going to do obviously when making slice and bake cookies you need to like you know wrap them up pop them in the fridge, I find it easiest and best to divide the mixture into four equal pieces, I don't weigh anything out, I just kind of go like this, I eyeball it, I cut it in half and then I'll be like you know what cut it in half again and now we've got four chunks, okay? I just think that that's better, easier and I tend to cut like an even like you know each log I'll cut it fresh pop it into the oven and then I have the other logs in the fridge or even in the freezer wrapped up and ready to go for the next one and I'm not you know making a mess. Working with plastic wrap, I kid you not, it's so difficult why does it have to be so complicated? You know what I mean? So I'm going to cut a piece out and obviously I'll do this four times but I want to show you how I do it. I like to take you know two spoons and I like to just make little dollops sort of closer to you in the middle, you are looking for like an eight like a roughly seven to eight inch log by about two inches in thickness, again I'm not bringing a ruler out but for the purpose of you know writing this recipe for you, testing it properly to make sure it works well, I did in fact bring out my kitchen ruler and measure it because I find that to be important when you are writing recipes for people, so that just happens to be what works the best. So you see now we have like a log right and you're going to just using the two spoons works so much better and now you're just going to squeeze together, squeeze together, squeeze together okay and just maneuver it around however you have to to make it fit you know to make it work you just don't want to have two really thin ends and just see perfect so that would say closer to about seven inches but that's okay and then at the end Mia loves this part when I do it I go like this and it makes a perfect log see now I'm going to repeat the same process for the other three pop these into the fridge they will need to be in the fridge for a few hours preferably overnight I already have one in the fridge because like I told you I had them ready at all times I tell no lies okay so I'm going to continue to wrap these up I'll pop them in the fridge I'll grab the one that's already there get my oven preheating to 375 and then we'll bake some now this is a batch I made yesterday and by the way three of them are already gone okay that I'm telling you my family is obsessed and they're so delicious I'm going to just unwrap it I always bake one at a time and I have my oven preheated to 375 I've got a baking sheet with parchment paper I like to use you know like a nice sharp knife and I go straight through I like to do about half inch cookies so if they if the little tiny pieces on the end like come up like that come down or whatever they crumble because a chocolate chip who cares not a big deal at all that's just what happens when you slice and bake cookies and I'm just going to continue remember I told you when they crumble a little around the edge it's totally normal it's because that's where the chocolate chips are what you could do if you wanted to is you could keep some of the chocolate chips in and leave some out and then you can just sprinkle them over the top I'm not going to do that because I don't care that much and they taste so delicious and that's really that's my main concern I don't know what your main concern is but my main concern is that my cookies taste absolutely delicious these are going to go into my preheated oven at 375 I only keep them in there about eight minutes or so keep an eye on yours because I've got three ovens and all three of them bake very differently this one is a hot slightly angry sometimes very loud it's Italian made so it was a great representation of an Italian woman okay but she's beautiful and she's efficient you know what I'm saying she's spicy and she's hot and she makes things look so beautiful when you roast something in there goodness it is spectacular my other ovens run a little bit like cooler so they'll probably be in there another extra minute or so again keep an eye out the best way to really know is to make a few batches of something and then really keep an eye on the time so for me I know eight minutes is going to be perfect so I'm going to pop them in and I'll show you what they look like when they come out look at these they are sheer perfection you guys they're gorgeous and magnificent you'll do a much better job of spacing them out than I will because I know you are incredible like that they smell unbelievable if you want to because I know you are fancy okay maybe you have a few you know friends coming over and you want to give them a little something special sprinkle just a few flakes of sea salt on top of each one and let me tell you something you take one of these while it's warm and you place it on a bowl of ice cream okay you got to do it right now though and that cookie melts into the ice cream calm down it is the most sensational thing you have ever seen that you've ever experienced I just shared a nice clip of it for you so that you could see what you could be getting if you have a log of these beautiful delicious slice and bake cookies in your fridge at all times okay they're wonderful let them sit on the baking sheet for like a few minutes before you move them I'm not that patient so I just move them right away because I the baking sheet is still really hot and when the baking sheet is really hot it's actually still continuing to actually bake the cookie underneath and you're going to lose that chewiness in the middle that we worked so hard to get so I take them out right away and a fish spatula is your very best friend so I'm just going to go ahead take these out put them on a cooling rack and they will finish cooling completely and now you have just found the perfect slice and bake chocolate chip cookie recipe that you will be passing down from generation to generation and I am going to be one of those people that takes a bite of a very fresh hot melting in your mouth cookie because if you can resist this we just cannot be friends you know what I mean it's literally incredible go to my website link down below get this recipe you know what put a bow on it and gift the recipe to your friends and family for the holiday season it'll be the best gift you'll ever give them thank you for joining me I'll catch you in the next one bye