Slice & Bake Chocolate Chip Coins

Chocolate Chip Coins

This slice and bake recipe is very convenient for those last minute dessert needs.  Freeze the rolls and they are always available for a few cookies or a few dozen cookies. The cookie coins are a perfect size (smaller than a 50 cent coin) for an after school-snack, a tea party and some portion control.

1 2/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sugar

1/2 cup brown sugar

1/3 cup butter, softened

1/3 cup vegetable shortening

1 egg

1 teaspoon vanilla

2/3 cup mini chocolate chips

1/2 cup finely chopped walnuts or pecans (optional)

In a mixing bowl, whisk together the flour, baking soda and salt.  In a separate bowl, cream together the sugar, brown sugar, butter and shortening.  Add the egg and vanilla.  Combine the flour mixture into the cream mixture.  Stir in the chips and nuts.  On three separate sheets of wax paper, make a roll of cookie dough 1/2 wide and 18 inches long and wrap tightly in the wax paper and repeat with the other two sheets.  Freeze the three rolls for 20 minutes or until needed.  Slice 1/4 inch cookie from the roll, place on a baking sheet lined with parchment paper and bake 350 for 5 minutes, or until golden brown.  Makes 90 coins.