Slice and bake cookies are the best cookies. (And I’m not going to discuss this further.) A buttery, crumbly base, sprinkled with the right mix-ins, and finished with a dab of melted chocolate? It’s a combination you can’t beat. flat new york times Also includes this year’s version Cookie week lineupfurther proof that the age of slicing and baking has arrived.
I’ve waxed poetic about this style of cookie before, but today I’m sharing what might be my favorite chocolate variation. With cookie season in full swing (and countless cookie boxes on the way), consider this the easiest and most crowd-pleasing addition. It comes together quickly, tastes great, and is sure to cheer up the recipient. Also includes Santa.
Ingredients for slicing and baking chocolate cookies
The ingredient list for these shortbread-style chocolate slice-and-bake cookies is super simple, and even better, they’re endlessly customizable based on what you have on hand.
Granulated sugar. It’s our sweetener and the backbone of the classic shortbread texture.
orange peel. Chocolate orange is a perennial favorite, and adding a little zest brightens and adds depth to every flavor in the dough.
butter. I prefer salted for extra dimension, but unsalted also comes out beautifully. Adjust salt to taste.
flour. All-purpose flour is ideal if it is precisely measured.
vanilla. I love the depth of vanilla bean powder, but extract works just as well.
Instant coffee. Just a little bit. It amps up the chocolate flavor without giving the cookies a coffee-like taste.
salt. The unsung hero of all desserts. Don’t skip it.
mixin. Now comes the fun part! Chop, fold, sprinkle, or use whatever you like. The possibilities are endless.
Flavor combinations and mix-ins
I affectionately call them kitchen sink Because slice-and-bake cookies are a great way to use up all the leftovers you have hiding in your pantry. Think a half-empty bag of dried fruit, the last handful of nuts, or assorted chocolate pieces that didn’t work in a previous recipe. In other words, this fabric is your invitation to be resourceful.
The chocolate base is intentionally simple, so the mix-ins are where the magic happens. Don’t be shy. It adds texture, sweetness, richness, and that little something that makes each slice feel special. For this batch, I followed this rough formula: chocolate + dried fruit + nutsbut feel free to play.
chocolate. I used a blend of dark chocolate and white chocolate. Dark chocolate adds a deep cocoa flavor, while white chocolate brings just enough sweetness to keep everything balanced.
dried fruit. Chopped apricots and cranberries are my favorites here, but dried figs, raisins, cherries, and even strawberries would all be delicious too.
nuts. I chose pistachios and sliced almonds for a mix of color and texture, but walnuts, pecans, or hazelnuts would also work beautifully.
Ultimately, you’ll want to aim for flavors and textures that complement each other, but don’t be afraid to experiment. This recipe is designed to accommodate exactly where you (and your pantry) may be.
Tips for making slice and bake cookies
Slice and bake cookies are very simple, but they can be made even more delicious with a few small techniques.
Cut them all into pieces of the same size. Coarsely (but evenly) chop the dried fruit, nuts, and chocolate. Keeping the mix-ins even makes it easier to distribute them evenly throughout the dough, giving every slice a perfect bite.
No need to stress about imperfect slices. When cutting cold dough, it is normal for some pieces to crumble or break. Just gently press it back into shape and the dough will become incredibly soft and bake beautifully.
Chill the dough well. It will keep in the fridge for at least an hour, but longer is even better if you’re making it ahead of time. If the dough is too stiff to slice, let it rest at room temperature for 10-15 minutes. Be careful not to make it too soft. Let cool just enough to hold clean edges.
explanation
Easy make-ahead cookie recipes that will be the star of your cookie exchange.
- 100 grams Granulated sugar (1/2 cup)
- skin 1 orange
- 2 stick of butter softened to room temperature
- 1/2 teaspoon vanilla bean powder
- 1/2 teaspoon instant coffee powder
- 1/2 teaspoon salt
- 240 grams all-purpose flour
- 40 grams cocoa powder
- 300 grams Mixins of your choice
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Add the granulated sugar and orange zest to the bowl of a stand mixer. Use your fingers to rub the peel into the sugar until it resembles wet sand and is fragrant. Add the softened butter and mix with the paddle attachment until the mixture is light and airy.
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Scrape down the sides of the bowl and add the vanilla, instant coffee, salt, flour, and cocoa powder. Mix until the dough starts to come together. Add mix-ins and continue mixing until a dough forms.
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Divide the dough in half and transfer each half to a piece of plastic wrap. Shape into a log about 3 inches wide and 12 inches long. Wrap tightly and refrigerate for at least 1 hour or until set.
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Preheat oven to 350°F. Place parchment paper on a baking sheet.
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Remove the dough from the refrigerator and cut into rounds about 3/4 to 1 inch thick. Place on the prepared baking sheet and bake for 15-17 minutes. Let the cookies cool slightly on the tray, then transfer to a wire rack to complete cooling.
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To serve, pour in the melted chocolate and wait until it hardens. enjoy!
Source: Camille Styles – camillestyles.com
