Slice and bake cookie dough recipe
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If you’ve ever had a craving for homemade cookies that needs satisfying on the double, or wished that you could tuck into just one warm-from-the-oven cookie without making a whole batch, this clever recipe might just change your life (yes, really).
Combining a vanilla base with a chocolate swirl and an abundance of both white and milk chocolate chunks, this recipe from Lauren and Rachel Finch’s second cookbook, Finch Bakery: Disco Bakes and Party Cakes is an absolute winner. Once the dough has been made and rolled, it’s transferred to the freezer where it will sit happily for up to three months, ready to be sliced and baked as required.
While the cookies are pretty sensational on their own, the Finch sisters say you can add extra toppings of your choice – think rainbow sprinkles, M&Ms, additional shards of chocolate or a drizzle of caramel sauce – just before baking.
Things to note:
The cookie doughs need to chill in the fridge for an hour. Once assembled, they should be frozen for at least 2 hours before you attempt to slice them.
For an even faster treat, pop a single frozen cookie in an air fryer lined with baking paper (parchment). Air fry at 170°C/325°F for approximately 10 minutes or until crisp on the outside.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Recipe adapted from Finch Bakery: Disco Bakes and Party Cakes by Lauren and Rachel Finch (£20, published by DK). Photography by: Jessica Griffiths.
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