Makes: 42 cookies
Total Time: 10 hr 30 min (including chilling time)
1 batch (2 C) Four from One Cookie Dough
3/4 C mini semisweet chocolate chips (approximately)
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Flatten dough between two 24-inch long sheets of wax paper. Roll into 12- by 15-inch rectangle, about 1/4-inch thick. Remove top wax paper sheet.
Sprinkle chocolate chips over rolled surface to cover lightly. Press chips gently into dough by laying wax paper on top and pressing with palms. Starting with long edge, roll up dough into tight cylinder, using bottom sheet of wax paper as a guide. Wrap in same sheet of wax paper, smoothing and shaping roll. Twist ends of paper and fold under. Place flat in refrigerator and chill for 8 hours or overnight before baking. (Dough can be made up to this point, covered with plastic wrap and foil, then frozen up to 2 months. Thaw in refrigerator before baking.)
Preheat oven to 350 degrees. Remove roll from refrigerator. Using serrated knife, slice roll into 1/4-inch-thick slices. Place slices on ungreased cookie sheet 1 inch apart. Bake until golden but not browned, about 12 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days or refrigerate up to 1 week.)
Notes
These cookies may be refrigerated for two or three days or frozen. Either way, they’ll be ready to slice and bake.
