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Chocolate Flecked Slice and Bake Cookies


  • 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


  1. 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.
  2. 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).
  3. 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.
  4. 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.

Recipe 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.