Chocolate Chip Slice and Bake Cookies

I’d like to think I’m pretty fancy, but the truth is when it comes to desserts (and probably most things, if I’m being honest) what I really love is the basics done well. If you feel the same, then you will love these cookies because that’s exactly what they are: classic slice and bake cookies flecked with delicious dark chocolate.

They are perfect for dunking in milk, or a favorite serving option of mine is to add a scoop of ice cream to the top of a still warm cookie. Mmmmm.

Related: The Best Cookie Recipes

Slice and bake cookies are pretty self explanatory, right? You make this dough ahead of time and freeze in a roll. Then you can slice off the cookies and bake when you are ready. This is precisely why you want small flecks of chocolate and not big chips or chunks in these.

I’m all for oversized chocolate chips, but they would be much more difficult to slice through, so that’s why we want small pieces of chocolate. An added bonus to this is you can use a fairly small amount of chocolate and it will get more evenly distributed throughout all the cookies.

And since you don’t need tons and tons, I recommend you choose something high quality for these (I love Askinosie Chocolate myself).

Slice and bake are so, so awesome for two reasons: First, you can have this cookie dough in your freezer for months and months and if you end up with unexpected guests or an impromptu party at your house, just pull this out, slice, bake, and you’re ready to go. But the second reason is probably my favorite.

You can slice off just one or two cookies at a time and bake on a night that it’s just you and Netflix. I love a good Friday night in by myself (warning: introvert) and I love cookies, but if I bake a whole dozen I am much more likely to EAT THEM ALL—if not that night then at least by the end of the weekend, which is not a great habit.

So being able to make just one or two for yourself when needed is nice. 😉

Chocolate Flecked Slice and Bake Cookies, makes two dozen

1 cup softened butter
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/8 teaspoon salt
3 oz (about 90 grams) chopped dark chocolate

First, cream together the butter, sugar, and vanilla extract. Stir in the egg until well combined. Then stir in the flour and salt until a dough ball forms. Then stir in the chopped chocolate.

You may need to use your (clean) hands to press the dough together here. Roll the dough into a long cylinder, cover in plastic wrap, and freeze for at least 2 hours or overnight. You can keep this frozen in your freezer for at least a couple months (probably longer).

When you are ready to make cookies, remove from the freezer and allow to sit out for a few minutes while your oven preheats. Then, slice into 1/4 inch or slightly thicker rounds and place on a baking sheet lined with a baking mat or parchment paper.

Bake at 325°F for 12-15 minutes in the upper 1/3 of the oven. Remove from the oven and place the cookies on a cooling rack.

Notes: The above recipe will make around two dozen cookies. If you like, you can divide the dough in half before rolling into a cylinder, wrapping, and freezing.

This will give you two batches, each being a dozen cookies. Or you can simply do one large cylinder and cut off as you go. It’s really up to you and how much space/options you may have in your freezer.

If you want to use dark chocolate chips, you’re aiming for around 1/2 cup, chopped to get to the 3 oz. measurement.

Also, if you’re not a “chocolate person,” then check out these Vanilla and Thyme Slice and Bake cookies. Happy baking! xo. Emma

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Ingredients

1x2x3x

• ▢ 1 cup butter (softened)
• ▢ ¾ cup granulated sugar
• ▢ ½ teaspoon vanilla extract
• ▢ 1 egg
• ▢ 2 cups all-purpose flour
• ▢ ⅛ teaspoon salt
• ▢ 3 oz dark chocolate (chopped)

Instructions

• First, cream together the butter, sugar, and vanilla extract. Stir in the egg until well combined. Then stir in the flour and salt until a dough ball forms. Then, stir in the chopped chocolate.
• You may need to use your (clean) hands to press the dough together here. Roll the dough into a long cylinder, cover in plastic wrap, and freeze for at least 2 hours or overnight. You can keep this frozen in your freezer for at least a couple months (probably longer).
• When you are ready to make cookies, remove from the freezer and allow to sit out for a few minutes while your oven preheats. Then, slice into 1/4 inch or slightly thicker rounds and place on a baking sheet lined with a baking mat or parchment paper.
• Bake at 325°F for 12-15 minutes in the upper 1/3 of the oven. Remove from the oven and place the cookies on a cooling rack.

Notes

The above recipe will make around two dozen cookies. If you like, you can divide the dough in half before rolling into a cylinder, wrapping, and freezing. T

his will give you two batches, each being a dozen cookies. Or you can simply do one large cylinder and cut off as you go. It’s really up to you and how much space/options you may have in your freezer.

If you want to use dark chocolate chips, you’re aiming for around 1/2 cup, chopped to get to the 3 oz. measurement.