Chocolate Chip Slice-N-Bake Cookies
Shape soft chocolate chip dough into a log. Chill in fridge until ready to use.
1
Shape the chocolate dough into a rectangle about 1/2” thick. Wrap and chill until ready to use.
2
Roll chocolate dough between plastic until 1/4”-1/8” thick. Measure against the dough log to make sure it fits around. Chill in fridge 10 mins.
3
Peel the top layer of plastic off the chilled chocolate dough and use the bottom layer of plastic to wrap it around the dough log. Trim any excess.
4
Use the trimmed chocolate dough to patch any bare spots, pinch the ends shut, tighten back into a log.
5
Roll in turbinado sugar until fully coated. Then wrap and chill before slicing.
6
Slice into thin rounds. Roll log between turns to maintain round shape.
7
Bake @ 325F for 13-17 mins depending on thickness and size of cookies. They will expand slightly but shouldn’t brown and will harden as they cool.
8
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