Slice-and-bake cookies are the most effective cookies. (And I cannot be entertaining additional dialogue on the matter.) A buttery, crumbly base studded with simply the correct mix-ins and completed with a swipe of melted chocolate? It’s a mixture that may’t be beat. Even The New York Instances included a model on this 12 months’s Cookie Week lineup, additional proof that the slice-and-bake period is upon us.
I’ve waxed poetic about this fashion of cookie earlier than, however at present I’m bringing you a chocolatey variation that may be my favourite but. With cookie season in full swing (and numerous cookie containers in progress), think about this your best, most crowd-pleasing addition. It comes collectively rapidly, tastes unimaginable, and—relaxation assured—will make any recipient mild up. Santa included.
Components for Chocolate Slice-and-Bake Cookies
The ingredient listing for these shortbread-style chocolate slice-and-bake cookies is delightfully easy—and even higher, it’s endlessly customizable based mostly on what you’ve gotten available.
Granulated sugar. Our sweetener and the spine of that basic shortbread texture.
Orange zest. Chocolate–orange is a eternally favourite, and a bit zest brightens and deepens each taste within the dough.
Butter. I desire salted for the additional dimension, however unsalted works superbly—simply regulate the salt to style.
Flour. All-purpose flour, ideally weighed for accuracy.
Vanilla. I really like the depth of vanilla bean powder, however extract works simply as nicely.
Prompt espresso. Only a pinch. It amplifies the chocolate with out making the cookies style like espresso.
Salt. The unsung hero of each dessert. Don’t skip it.
Combine-ins. The enjoyable half! Chop, fold, sprinkle—use no matter you like. The probabilities are infinite.
Taste Combos and Combine-Ins
I affectionately name these kitchen sink slice-and-bake cookies as a result of they’re the proper approach to make use of up all these odds and ends lurking in your pantry. Assume: half-empty luggage of dried fruit, the final handful of nuts, or assorted bits of chocolate that didn’t fairly make it into earlier recipes. Mentioned in another way: this dough is your invitation to get resourceful.
As a result of the chocolate base is deliberately easy, the mix-ins are the place the magic occurs. Don’t maintain again—they add texture, sweetness, richness, and that little one thing additional that makes every slice really feel particular. For this batch, I adopted a free system of chocolate + dried fruit + nuts, however be happy to play.
Chocolate. I used a mix of darkish and white chocolate. The darkish chocolate provides a deeply cocoa-rich chunk, whereas the white chocolate brings simply sufficient sweetness to maintain all the pieces balanced.
Dried fruits. Chopped apricots and cranberries are my go-tos right here, however dried figs, raisins, cherries, and even strawberries would all be scrumptious.
Nuts. I opted for pistachios and slivered almonds for a mixture of colour and crunch, however walnuts, pecans, or hazelnuts would work superbly.
Finally, you’re aiming for flavors and textures that complement each other, however don’t be afraid to experiment. This recipe is designed to fulfill you (and your pantry) precisely the place you might be.
Suggestions for Making These Slice-and-Bake Cookies
Slice-and-bake cookies are splendidly easy, however just a few small methods could make them even higher.
Chop all the pieces to an identical measurement. Give your dried fruit, nuts, and chocolate a tough (however even) chop. Maintaining the mix-ins uniform helps them distribute extra evenly all through the dough, which suggests each slice will get the proper chunk.
Don’t stress about imperfect slices. Once you’re reducing the chilled dough, it’s regular for just a few items to crumble or break. Simply press them gently again into form—the dough is extremely forgiving, they usually’ll bake up superbly.
Chill the dough completely. An hour within the fridge is the minimal, however longer is even higher in the event you’re prepping forward. If the dough feels too agency to slice, let it relaxation at room temperature for 10–quarter-hour. Simply keep away from letting it soften an excessive amount of—you need it cool sufficient to carry clear edges.
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Description
A simple make-ahead cookie recipe that’ll be the star of each cookie swap.
100 grams granulated sugar (1/2 cup)
zest of 1 orange
2 sticks of butter, softened to room temperature
1/2 teaspoon vanilla bean powder
1/2 teaspoon immediate espresso powder
1/2 teaspoon salt
240 grams all-purpose flour
40 grams cocoa powder
300 grams mix-ins of alternative
Add the granulated sugar and orange zest to the bowl of a stand mixer. Utilizing your fingers, rub the zest into the sugar till it resembles damp sand and smells aromatic. Add the softened butter, then beat with the paddle attachment till the combination is mild and ethereal.
Scrape down the edges of the bowl and add the vanilla, immediate espresso, salt, flour, and cocoa powder. Combine till the dough simply begins to return collectively. Add your mix-ins and proceed mixing till the dough varieties.
Divide the dough in half and switch every portion to a sheet of plastic wrap. Form into logs about 3 inches large and 12 inches lengthy. Wrap tightly and refrigerate for no less than 1 hour, or till agency.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Take away the dough from the fridge and slice into rounds about ¾–1 inch thick. Prepare on the ready baking sheet and bake for 15–17 minutes. Let the cookies cool barely on the tray earlier than transferring to a wire rack to complete cooling.
