Slice-and-Bake Chocolate Chip Cookies

Chocolate Chip Cookies are my favorite dessert of all time! I can never seem to settle on just one recipe. My preferred recipe for quite some time has been David Leite’s chocolate chip cookie. They are nearly perfect, but that doesn’t mean I don’t like to try different recipes. When it comes to new recipes, the grass is always greener. But that may just be my particular sickness. I pinned this chocolate chip cookie recipe a few weeks ago and just whipped them up for the first time last night. I am totally sold! They were a cinch to throw together and I ended up loving the addition of almond extract and freshly-grated nutmeg. I am not even a huge fan of nutmeg, but in these it was delicious!

Oh, and if you don’t have a kitchen scale…buy one! I use one similar to this and it makes measuring so quick and easy. These cookies are worth it!

Just the right amount of crispy on the outside and chewy, tender on the inside. Mmmmmmm.

5.0 from 1 reviews
Slice-and-Bake Chocolate Chip Cookies
Freshly-ground nutmeg and a dash of almond extract make these chocolate chip cookies extra special!
  • 12.75 ounces all purpose flour
  • 8 ounces butter
  • 8 ounces dark brown sugar
  • 5 ounces white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp kosher salt
  • ½ tsp freshly grated nutmeg (loosely packed)
  • ¼ tsp almond extract
  • 1 tbsp vanilla extract
  • 1 egg + 1 yolk
  • 12 ounces dark chocolate chunks or discs, plus 24 pieces for garnish
  • 6 ounces milk chocolate chunks or discs, plus 12 pieces for garnish
  1. Cream the butter and sugar together with the salt, baking powder, soda, salt, nutmeg, almond extract and vanilla for just a minute.
  2. Add in the egg and yolk, keep mixing until the dough is just combined.
  3. Turn the speed down to low and add in the flour all at once, followed by the chocolate.
  4. Pull out two sheets of wax paper, put half the dough in a log down the center of each and roll them up.
  5. Refrigerate 24 hours before baking.
  6. Once the dough has chilled, preheat oven to 350°.
  7. Unwrap the logs of dough and cut each into 12 pieces with a large knife. Make sure to shape any jagged edges if needed.
  8. Arrange the cookies six to a parchment-lined baking sheet.
  9. If desired, sprinkle lightly with kosher salt.
  10. Bake for about 10-12 minutes, or until the edges are golden brown, but the center still looks barely underdone. They’ll set up perfectly after they cool for a few minutes.
A kitchen scale is a must for this recipe! I use mine often and highly recommend them. It makes measuring super quick and easy. Optional but pretty:-) About a minute after you pull the cookies from the oven, top each with a few chocolate chunks. They will melt but then harden into shiny, tempered chocolate chunks as they cool.

Source: Brave Tart


  1. says

    Hi Becky! I just love the sounds of these cookies. The dash of nutmeg and almond extract make these cookies truly stand out. I can only imagine the unique taste adding both of them lends! They look incredible.

  2. Becky says

    Anna – to be honest, I almost omitted the nutmeg! But, I happened to have some fresh nutmeg on hand for the first time ever…I had to try it. So, maybe fresh is better? That would be logical I guess:-) The nutmeg gave these cookies just the right something “extra” but at the same time they didn’t scream nutmeg!

  3. Jackie says

    Hi Becky

    What brand of milk chocolate chunks or disks did you use in this recipe.

  4. Nathan says

    are these like the yummy subway cookies? they sure do look like the subway cookies and i cant wait to give this recipe a go!!!

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