Chocolate Slice and Bake Cookies

Simple cookies you can make ahead of time and store in the fridge or freezer.  They’re perfect to have on hand in case there’s a cookie emergency.   And YES, that is definitely a thing.   People might stop by and demand baked goods (friends are demanding).   Or, you might have had a really bad day at work and dammit – you deserve chocolate.


·        1 ¾ cups flour

·        2 t baking powder

·        ¾ t salt

·        ¾ cup butter, softened to room temperature

·        1 cup sugar

·        3 chunks (3 oz) of unsweetened baking chocolate

·        2 t vanilla

·        1 egg

·        1 cup chopped nuts (baker’s choice what kind – I like walnuts in these but pecans work too)


Mix the flour, baking powder and salt in one bowl and put aside.

In a separate bigger bowl mix butter and sugar.   Next, melt the chocolate (either in the microwave or on top of the stove, IMG_5460then add the chocolate, vanilla and egg to the butter and sugar.   Finally, add the flour mixture from the other bowl to this and blend completely.   So that you don’t have flour floating everywhere, you probably want to add the flour in stages – a third of it at a time, blend, then add the next third, blend, and finally add and blend in the final third.   This will help minimize the amount of flour that goes flying all over your kitchen.

Sprinkle ½ cup of the chopped nuts on to some waxed paper, and spread out.

Kind of looks like a map of the US, no?

Now, split the chocolate dough in half and roll each half into a log, each about a foot long.  Take the first log and place it on top of the nuts.  Press the dough lightly into the chopped nuts then roll it so that the nuts cover the entire log.  Roll the wax paper around it.   Do the same with the other half of the nuts and dough, so you have two nut-covered logs.


img_5467.jpgChill the logs in the fridge for at least a couple hours.    You can actually refrigerate them for about a week, or freeze them for a month

When you’re ready to cook them, cut them into slices.  Word of caution – if you do freeze them, you’ll need to leave the tubes of batter out for a good twenty minutes or so before you can safely cut them.  Unlike some other slice and bake cookies, this dough is extremely firm and is not really safe to cut right out of the freezer.

Once again, the thinner the slices the crispier the cookie.  Or, the thicker, the chewier.   I definitely prefer the chewier, but do your own thang.

Bake at 375° for 8-10 minutes.   Again, check as they’re going and generally, the thicker you cut them the longer they’ll take to cook.


Aaaaand sometimes, I’m a mess.


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