Go Back
Double Chocolate Slice and Bake Cookies (Just 5 ingredients)
Print Pin
5 from 1 vote

Double Chocolate Slice and Bake Cookies (Just 5 ingredients)

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.
Course Cookies, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour

Ingredients

  • 1 cup / 250g butter at room temperature
  • ½ cup / 100g sugar See note 1
  • cups 280g self-raising flour See note 2
  • 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

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

Nutrition

Serving: 1g
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!