The Ultimate Plastic Bag Salted Chocolate Cookies

Updated on April 3, 2017
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Jean has been a cooking instructor and creative self-taught cook with a passion for helping people develop their cooking skills .

Salted Chocolate Cookies
Salted Chocolate Cookies | Source

This Is a Great Beginner Cookie Baking Recipe

This is an easy recipe for anyone, but you certainly don't need much in the way of baking skills or all the baking gear. You just need a few basic things to bake these delicious cookies. Although the ingredient list seems long, its really simple to just dump everything into a medium-large zip lock bag and squish it all together. The trick is to mix it until its all the same color with no lumps of streaks showing anywhere in the mix.

Cook Time

Prep time: 10 min
Cook time: 14 min
Ready in: 24 min
Yields: about 3 dozen depending on your cookie size

Ingredients at a Glance

  • 1 1/4 cups unbleached flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon instant coffee granules
  • 11 tablespoons butter, softened
  • 2/3 cup golden yellow sugar
  • 1/4 cup white sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk or dark chocolate chips, or a combination
  • 1/3 cup mint chocolate chips OR
  • 1/3 cup butterscotch chips
  • 1/3 cup finely chopped walnuts, hazelnuts, pecans or almonds, or a combination
  • additional fine sea salt, for sprinkling on the cookies before baking

Additional Equipment and Supplies

  • foil pie plate
  • a foil or metal cookie sheet
  • a sturdy, medium-large zip lock bag
  • a plastic dry cup measure
  • a dry quarter cup measure
  • a dry one-third cup measure
  • a dry two-thirds cup measure
  • a half teaspoon measure
  • a teaspoon measure
  • a quarter teaspoon measure
  • parchment paper
  • plastic wrap
  • a tablespoon measure

How to Make These Plastic Bag Cookies

  1. Take a foil pie plate and measure the 1/3 cup of chocolate chips, the 1/3 cup mint or butterscotch chips and the 1/3 cup of nuts into it. Mix them up in the pie plate and set the pie plate aside.
  2. Line your cookie sheet with parchment paper and set it aside.
  3. Take your zip lock bag and add the flour, cocoa powder, baking soda, cinnamon, coffee granules, all the sugar, butter, salt and vanilla.
  4. Squeeze as much air as you can from the bag and seal it shut. Squeeze and squish the bag, working the ingredients into a smooth, homogeneous mixture with no lumps showing. Work the corners of the bag to make sure everything is mixed very well.
  5. Take 2 large pieces of plastic wrap and remove the dough from the bag, dividing it in half. Place each half on a piece of plastic wrap and roll it into a 9-inch roll.
  6. Take each roll and roll it into the chip and nut mixture, coating the sides but not the ends of the roll. Lightly press the chips and nuts into the sides of the roll and roll them up in the plastic wrap.
  7. You now have two rolls of cookie dough. If you wish, you can freeze one of the rolls to bake later. Put the other roll in the fridge for about three hours or up to three days.
  8. Preheat your oven or toaster oven to 350 degrees F.
  9. Take the roll of cookie dough out of the fridge and cut it into 1/4-inch slices and lay them on the parchment-lined cookie sheet about one inch apart. Sprinkle them with the additional salt. Bake them for about 12 to 14 minutes until they are just set. They will be soft and may not look done but they are.
  10. Remove them from the oven and let them sit on the cookie sheet until they are lukewarm. If you can stop eating them, you can store them in an air-tight container for up to a week, if they last that long.

Tips and Tricks for Plastic Bag Baking

  • Use a sturdy recloseable bag to prevent punctures or unintentional holes in the bag.
  • Be sure to squeeze as much air as you can out of the bag so it doesn't explode while you are squishing it.
  • You can use a spoon or a spatula to scrape the ingredients out of the corners so they are easier to mix.
  • The more you mix the dough, the easier it is to come together.
  • If the dough looks crumbly, keep mixing it until it forms a lump.
  • If one side of the cookie roll appears flat, gently round them after they are cut and laid on the cookie sheet.
  • If you freeze a roll of cookie dough, just cut it into slices to bake without thawing it. Just add a minute to the baking time.
  • The weather and humidity in addition to the accuracy of your oven will affect the cooking time. Watch the cookies a few minutes before they are due to come out of the oven so they bake to perfection and don't over bake.
  • You can scrub out the bag, dry it, store it and reuse it for your next baking adventure.

Mix the Chocolate Chips and Chopped Nuts in a Flat Dish and set Aside

The chocolate chips, mint chips and chopped walnuts
The chocolate chips, mint chips and chopped walnuts | Source

Carefully Measure All the Ingredients and Put Them Into a Medium-Large Zip Lock Bag

All the ingredients in a zip lock bag
All the ingredients in a zip lock bag | Source
All the ingredients in a zip lock bag ready to be sealed.
All the ingredients in a zip lock bag ready to be sealed. | Source

Squish It All Together so There Are No Lumps or Streaks

Mixed cookie dough
Mixed cookie dough | Source

What to Do Next

  1. Divide the dough in half.
  2. Roll each half into a log about 9 inches long.
  3. Take each log and press half the chip/nut mixture onto all sides of each log.
  4. Wrap in wax paper or plastic wrap and refrigerate several hours or overnight. You may also freeze one roll if you wish.
  5. Remove one roll from the fridge and heat the oven to 350 degrees F.
  6. Line a cookie sheet with parchment paper and cut cookie rounds about 1/4 inch thick from the cookie log, setting them about one inches apart.
  7. Sprinkle them with sea salt and bake them for 12 to 14 minutes until they are just set.
  8. Remove them from the oven and let them cool on the cookie sheet for about 10 minutes before placing them on a rack to cool completely.

Push the Chip Nut Mixture Into the Dough Logs

Rolling the cookie logs in chips and nuts
Rolling the cookie logs in chips and nuts | Source
Getting the cookie dough ready
Getting the cookie dough ready | Source
  • Push the chips and nuts into the cookie dough logs, wrap the rolls tightly with plastic wrap or waxed paper to keep the chips and nuts in place, then refrigerate the rolls for several hours or overnight.
  • Preheat the oven to 350 F. Line the cookie sheet with parchment paper and set aside.
  • Remove a roll from the fridge, unwrap and slice into 1/4 inch slices. Lay them on a parchment paper-lined cookie sheet about one inch apart.
  • Sprinkle the cookies lightly with fine grind sea salt.
  • Bake about 12 to 14 minutes until cookies are set but still soft to the touch. Remove from the oven and let cool on the cookie sheet for about 10 minutes before moving them to a rack to cool completely.
  • Store cold cookies in an airtight container. Will stay fresh about a week if kept airtight at room temperature. The cookies freeze well if carefully sealed in plastic wrap in a freezer bag.

Remove a Cookie Log From the Fridge, Cut and Lay the Slices on a Parchment-Lined Cookie Sheet

Salted Chocolate Cookies ready to bake
Salted Chocolate Cookies ready to bake | Source

Enjoy Your Cookies!

Salted Chocolate Cookies ready to eat!
Salted Chocolate Cookies ready to eat! | Source

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Nutrition Facts
Serving size: 1 cookie
Calories 69
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 9 g3%
Sugar 6 g
Protein 1 g2%
Sodium 63 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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