These Double Chocolate Slice and Bake Cookies are rich, decadent, and so good with a glass of milk. Delicious cocoa cookies that are filled and topped with chocolate chips for a double dose of chocolate. Crispy on the edges and soft and chewy on the inside, this deliciousness is about to become your new favourite.
Double Chocolate Cookies (Just 5 ingredients)
Feed your chocolate addiction with my irresistibly delicious double chocolate cookies. Made using just 5 basic ingredients, these cookies are so easy to make.
My favourite part of this recipe is that the dough can be made in advance, rolled and refrigerated. Ready to be sliced and baked whenever you prefer creating the ultimate anytime treat.
Just note that these cookies are not overly sweet. Most of the sweetness comes from the chocolate chips and not so much from the added sugar. That is the chocolate monster in me, preferring to taste the chocolate chips and cocoa, not the sugar.
But if you love a sweeter bake, then go ahead and add more sugar to your preference. It will not affect the texture or baking time, just the flavour.
This really is a super easy bake. The most difficult part of this recipe is trying not to eat most the cookie dough, remember to save some for baking too 😉
Just a note on a few ingredients and substitutes if needed
Butter: The butter is best when used at room temperature. It makes it easier to cream and incorporate it into the sugar.
Sugar: These cookies are not overly sweet. Most of the sweetness comes from the chocolate chips and not so much from the added sugar. If you love a sweeter bake, then go ahead and add more sugar to your preference. It will not affect the texture or baking time, just the flavour.
Self-raising flour: If you do not have self-raising flour, then make your own by adding 2½ teaspoons of baking powder to 2½ cups (280g) of cake flour or all-purpose flour.
Cocoa powder: Creates a dark colour and rich chocolate flavoured bake. It is not advisable to substitute the cocoa with powdered hot chocolate. This will affect the taste and texture of the cookies.
Chocolate chips: Just 1 cup (175g) of chocolate chips are needed. If you do not have any chocolate chips, then roughly chop up a bar of chocolate. This can be used in place of the chocolate chips.
Convenient make-ahead dough
The most convenient part of this recipe is that it creates a great make-ahead dough.
After the dough is mixed and shaped into logs, it may be either refrigerated or frozen. Then, when you’re ready to bake, simply remove the logs from the freezer and set them in the refrigerator to thaw. Slice the dough into rounds and bake them. Just slice off as many cookies as you think you’ll need. The dough you don’t use can be refrozen.
Chilling the rolled out dough (Please do not skip this step)
Chilling the dough makes it easier to slice so that the cookies hold their shape without being squished when cut.
It also ensures that the cookies do not spread as much when baking.
Tips for the best slice cookies
Mix just until the ingredients are blended. With this dough, less mixing is definitely better than more, or you’ll end up with cookies that are less than tender.
Flour your work surface: Once the cookie dough is mixed, divide it into three portions and roll it into log shapes. Do this on a floured surface with floured hands.
Use a sharp, knife, to slice the dough. If the dough becomes too soft to hold its shape when slicing, refreeze until firm; if it’s too hard to slice, let it sit at room temperature until sliceable.
Split the dough into 3 portions and shape each into a roll about 6 inches (15cm) long. The length of the logs depends on how large you want your slice and bake cookies. Keep in mind that the longer the log, the smaller in diameter the cookies will turn out.
Wrap in plastic wrap and chill in the fridge for at least 30 minutes. Chilling the dough makes it easier to slice so that the cookies hold their shape without being squished when cut. It also ensures that the cookies do not spread as much when baking. At this point, you can also put the rolls in the freezer, which will keep for up to 3 months.
How to make Double Chocolate Slice and Bake Cookies
Cream together the butter and sugar in a large bowl.
Combine the self-raising flour and cocoa powder together in a separate bowl.
Mix the combined cocoa mixture into the creamed butter and sugar mixture.
The mix might look like it needs liquid, but keep working, using a spatula or your hands to form into a soft dough.
Add in the chocolate chips and mix gently to distribute evenly into the dough. Keep a few chocolate chips aside to sprinkle on the sliced cookies before baking.
Once the cookie dough is mixed. Split the dough into 3 portions and shape each into a roll about 6 inches (15cm) long. Do this on a floured surface with floured hands.
The length of the logs depends on how large you want your slice and bake cookies. Keep in mind that the longer the log, the smaller in diameter the cookies will turn out.
Wrap in plastic wrap and chill in the fridge for at least 30 minutes before slicing
Remove the cookie rolls from the fridge. Use a sharp, knife, to slice the dough approximately ¼ inch (6mm) thick and arrange the cookies about 1 inch (2cm) apart on a baking tray lined with parchment/baking paper
Bake in a preheated oven of 340°F (170°C) for between 15 to 20 minutes
The baked cookies should feel firm on the top, not hard. Remove from the oven and transfer to cool on a wire rack before storing in an airtight container.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing cookie and slice recipes
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Double Chocolate Slice and Bake Cookies (Just 5 ingredients)
Ingredients
- 1 cup / 250g butter at room temperature
- ½ cup / 100g sugar See note 1
- 2½ cups 280g self-raising flour See note 2
- ⅓ cup / 35g cocoa powder
- 1 cup / 175g chocolate chips See note 3
Instructions
- Cream together the butter and sugar in a large bowl.
- Combine the self-raising flour and cocoa powder together in a separate bowl.
- Mix the combined cocoa mixture into the creamed butter and sugar mixture.
- The mix might look like it needs liquid, but keep working, using a spatula or your hands to form into a soft dough.
- Add in the chocolate chips and mix gently to distribute evenly into the dough. Keep a few chocolate chips aside to sprinkle on the sliced cookies before baking.
- Once the cookie dough is mixed. Split the dough into 3 portions and shape each into a roll about 6 inches (15cm) long. Do this on a floured surface with floured hands.
- The length of the logs depends on how large you want your slice and bake cookies. Keep in mind that the longer the log, the smaller in diameter the cookies will turn out.
- Wrap in plastic wrap and chill in the fridge for at least 30 minutes before slicing. See note 4
- Remove the cookie rolls from the fridge. Use a sharp, knife, to slice the dough approximately ¼ inch (6mm) thick and arrange the cookies about 1 inch (2cm) apart on a baking tray lined with parchment/baking paper
- Bake in a preheated oven of 340°F (170°C) for between 15 to 20 minutes
- The baked cookies should feel firm on the top, not hard. Remove from the oven and transfer to cool on a wire rack before storing in an airtight container.
Video
Notes
- These cookies are not overly sweet. Most of the sweetness comes from the chocolate chips and not so much from the added sugar. if you love a sweeter bake, then go ahead and add more sugar to your preference. It will not affect the texture or baking time, just the flavour.
- If you do not have self-raising flour, then make your own by adding 2½ teaspoons of baking powder to 2½ cups (280g) of cake flour or all-purpose flour.
- If you do not have any chocolate chips, then roughly chop up a bar of chocolate. This can be used in place of the chocolate chips.
- Chilling the dough makes it easier to slice so that the cookies hold their shape without being squished when cut. It also ensures that the cookies do not spread as much when baking. ( Please do not skip this step)
Laura says
There's nothing better than an easy recipe that's DOUBLE the chocolate! Love the 5-ingredient dough! Yum!