Slice & Bake Chocolate-Chip Cookies

by Carla Tuhacek

I think this recipe is great because you can make the batter (and the mess) just one time, but have hot, homemade cookies four times!

2 cups butter
1 1/3 cup granulated sugar
1 2/3 cup brown sugar
1 Tbsp. vanilla
4 eggs
5 1⁄2 cups flour
2 tsp. salt
2 tsp. baking soda
3 cups semisweet chocolate chips

In a bowl, cream butter and sugars. Beat in vanilla and eggs until light and fluffy. In another bowl, combine flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.

Divide dough into 4 pieces. Shape each piece into a 8″ to 10″ roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid, or wrap in heavy foil. Store in freezer and use within 6 months. Makes about 8 dozen cookies.

To bake cookies, preheat oven to 350°. Slightly thaw dough and cut into 1⁄4″ slices. Arrange cut pieces on an ungreased baking sheet about 1 1⁄2″ apart. Bake 10 minutes until browned around edges. Remove and cool.