Slice-and-bake cookies are the best cookies. (And I will not be entertaining further discussion on the matter.) A buttery, crumbly base studded with just the right mix-ins and finished with a swipe of melted chocolate? It’s a combination that can’t be beat. Even The New York Times included a version in this year’s Cookie Week lineup, further proof that the slice-and-bake era is upon us.
I’ve waxed poetic about this style of cookie before, but today I’m bringing you a chocolatey variation that might be my favorite yet. With cookie season in full swing (and countless cookie boxes in progress), consider this your easiest, most crowd-pleasing addition. It comes together quickly, tastes incredible, and—rest assured—will make any recipient light up. Santa included.
Ingredients for Chocolate Slice-and-Bake Cookies
The ingredient list for these shortbread-style chocolate slice-and-bake cookies is delightfully simple—and even better, it’s endlessly customizable based on what you have on hand.
Granulated sugar. Our sweetener and the backbone of that classic shortbread texture.
Orange zest. Chocolate–orange is a forever favorite, and a little zest brightens and deepens every flavor in the dough.
Butter. I prefer salted for the extra dimension, but unsalted works beautifully—just adjust the salt to taste.
Flour. All-purpose flour, ideally weighed for accuracy.
Vanilla. I love the depth of vanilla bean powder, but extract works just as well.
Instant coffee. Just a pinch. It amplifies the chocolate without making the cookies taste like coffee.
Salt. The unsung hero of every dessert. Don’t skip it.
Mix-ins. The fun part! Chop, fold, sprinkle—use whatever you love. The possibilities are endless.
Flavor Combinations and Mix-Ins
I affectionately call these kitchen sink slice-and-bake cookies because they’re the perfect way to use up all those odds and ends lurking in your pantry. Think: half-empty bags of dried fruit, the last handful of nuts, or assorted bits of chocolate that didn’t quite make it into previous recipes. Said differently: this dough is your invitation to get resourceful.
Because the chocolate base is intentionally simple, the mix-ins are where the magic happens. Don’t hold back—they add texture, sweetness, richness, and that little something extra that makes each slice feel special. For this batch, I followed a loose formula of chocolate + dried fruit + nuts, but feel free to play.
Chocolate. I used a blend of dark and white chocolate. The dark chocolate adds a deeply cocoa-rich bite, while the white chocolate brings just enough sweetness to keep everything balanced.
Dried fruits. Chopped apricots and cranberries are my go-tos here, but dried figs, raisins, cherries, or even strawberries would all be delicious.
Nuts. I opted for pistachios and slivered almonds for a mix of color and crunch, but walnuts, pecans, or hazelnuts would work beautifully.
Ultimately, you’re aiming for flavors and textures that complement one another, but don’t be afraid to experiment. This recipe is designed to meet you (and your pantry) exactly where you are.
Tips for Making These Slice-and-Bake Cookies
Slice-and-bake cookies are wonderfully simple, but a few small techniques can make them even better.
Chop everything to a similar size. Give your dried fruit, nuts, and chocolate a rough (but even) chop. Keeping the mix-ins uniform helps them distribute more evenly throughout the dough, which means every slice gets the perfect bite.
Don’t stress about imperfect slices. When you’re cutting the chilled dough, it’s normal for a few pieces to crumble or break. Just press them gently back into shape—the dough is incredibly forgiving, and they’ll bake up beautifully.
Chill the dough thoroughly. An hour in the refrigerator is the minimum, but longer is even better if you’re prepping ahead. If the dough feels too firm to slice, let it rest at room temperature for 10–15 minutes. Just avoid letting it soften too much—you want it cool enough to hold clean edges.
Description
An easy make-ahead cookie recipe that’ll be the star of every 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 instant coffee powder
- 1/2 teaspoon salt
- 240 grams all-purpose flour
- 40 grams cocoa powder
- 300 grams mix-ins of choice
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Add the granulated sugar and orange zest to the bowl of a stand mixer. Using your fingers, rub the zest into the sugar until it resembles damp sand and smells fragrant. Add the softened butter, then beat 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 just begins to come together. Add your mix-ins and continue mixing until the dough forms.
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Divide the dough in half and transfer each portion to a sheet of plastic wrap. Shape into logs about 3 inches wide and 12 inches long. Wrap tightly and refrigerate for at least 1 hour, or until firm.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Remove the dough from the refrigerator and slice into rounds about ¾–1 inch thick. Arrange on the prepared baking sheet and bake for 15–17 minutes. Let the cookies cool slightly on the tray before transferring to a wire rack to finish cooling.
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To serve, drizzle with melted chocolate and allow it to set. Enjoy!
