These are the cookies I make when someone remembers at 4pm that they need to bring something tomorrow. Everything goes in together, the dough gets rolled into a log, and the fridge does the hard part while you get on with dinner.
The log is the bit that makes it easy. You slice off as many as you want and bake just those, so you’re not locked into doing all 12 at once.
They take 15 minutes at 160°C fan-forced, or 7 minutes in the air fryer if the oven’s already busy.
Why You’ll Love It
It’s a pantry recipe, so there’s a good chance you’ve already got everything: flour, both sugars, eggs, butter, vanilla and a bag of chocolate chips. There’s no creaming and no mixer, everything gets mixed in one go and rolled up in cling wrap. It makes 12, the dough sits happily in the fridge until you want it, and you can bake them in the oven or the air fryer depending on what else is going on.
Handy Tips
Give the dough the full 30 minutes in the fridge, because a soft log squashes out of shape the moment you try to slice it. Cut the slices about the same width so they finish at the same time, and don’t crowd them on the tray or in the air fryer basket, they need a bit of room around them. Pull them out when they’re light brown. They’ll still look a little soft in the middle, and they firm up as they sit on the tray for a few minutes.
Make It Your Way
The thickness of your slices is the easiest thing to play with. Cut them a bit thicker for a softer, chewier cookie or a bit thinner for a crisper one, just keep an eye on them the first time because the timing shifts either way. You don’t have to bake the whole log in one go either, slice off four or five and leave the rest wrapped for another day.
How to Store It
Keep the baked cookies in an airtight container for up to 3 days. The wrapped dough log keeps in the fridge for up to 3 days too, which is the useful one, because a fresh cookie out of the oven beats a stored one every time.
Other Recipes You’ll Love
Chocolate Chip Cookies
Prep Time 5 minutes 
Cook Time
15 minutes 
Total Time 20 minutes 
Ingredients
Equipment
Method
- Mix all ingredients into a sweet harmony.
- Roll dough in cling wrap, shaping it into a log.
- Chill in the fridge for 30 minutes.
- Cut into cookie-width slices. You've got the power!
- Unwrap your treats and place them on a tray.
- Bake at 160C, fan-forced, for 15 minutes or until light brown OR in an air fryer 160C for 7 minutes will do the trick!
Nutrition
Video
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FAQs
Why do I need to chill the dough?
So you can slice it. Straight after mixing, the dough is too soft to hold its shape and you’ll end up squashing the log flat instead of cutting rounds off it. Half an hour in the fridge firms it up enough to cut cleanly.
Can I make the dough ahead?
Yes, and it’s the best way to do it. Roll the log, wrap it, and leave it in the fridge for up to 3 days. Then you’re 15 minutes away from warm cookies whenever you want them.
Can I use dark or milk chocolate chips?
Whatever you’ve got. Dark, milk, white, a mix of leftover bags from the cupboard, it all works. The recipe uses 250g of chocolate chips and it doesn’t mind which kind.
Can I freeze the dough?
I haven’t tested freezing this one, so I can’t tell you how it comes out or how long to bake it from frozen. The fridge is the tested option.
How do I know when they’re done?
Light brown is what you’re after. They won’t look completely set in the middle when you take them out, and that’s right, they keep cooking on the hot tray for a minute or two after.
Awesome cookies, so simple to whip up, I doubled mixture and froze half
My kids absolutely love love love these and ask me to make all the time
my go to recipe….everyone loves them….I always have some in the freezer
Can i freeze the dough and then when I’m ready take it out of the freezer defrost and then bake them
Hi Sandra, yes, absolutely. Freezing the cookie dough works beautifully. Roll it into balls first, then freeze them on a tray before transferring to a freezer bag or container. That way they won’t stick together. When you’re ready, you can either defrost them in the fridge before baking, or bake straight from frozen with just an extra minute or two added to the bake time. Enjoy your freshly baked cookies whenever the craving hits 🙂
These are fabulous. I’ve made a few times and have also varied by adding glace ginger instead of chocolate chips – even better dare I say it??!
hardest part of making these , is waiting for them to cool
I know, right 🙂
I liked the cookies and you’re right they’re very easy! But I’m not sure why we baked them at such a low heat. I’m in America so I baked them at 320°F… Did I misunderstand?Mine came out very pale.
Your conversion was spot on. Mine’s fan-forced, so in a conventional oven you’d need a bit more heat, closer to 350F, to get them light golden. I’ve updated the step to say fan-forced.
I made these biscuits and they were delicious but they took way longer to cook. Half an hour in air fryer at 160 degrees.
Thanks for the heads up Peta. Air fryers vary a lot and thicker slices need longer, mine are done at 160 in 7 minutes. xx