Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie! 
At any given time I have some sort of sweet treats in my freezer. May it be a slice of cake, some cheesecake bars and most of the time, a few types of cookies. Some already baked, others still waiting to be baked. It comes with the job, so to speak.
What I don’t have in the freezer is a lot of space and, obviously, I always struggle to find room to fit in all the leftovers. Especially cookie dough since I love baking fresh cookies as I crave them. After all, there are only a few things better than a fresh baked cookie!
The light came on after making these slice and bake all butter sugar cookies. The log takes very little space in the freezer and on top of that, it’s like 10X easier to slice vs scooping cookie dough!
A chocolate version of slice and bake cookies had to happen soon and I’m so happy to share it with you today!
To make the dough for this slice and bake chocolate cookies is your basic method for most cookies.
Start by creaming the butter with the sugars. I use both granulated and brown sugar. The addition of brown sugar helps the cookies stay moist and gives a slightly chewy texture, just a touch while still keeping the edges somehow crunchy.
Next, the flavors are mixed in. I added some vanilla bean paste and International Delight Frosted Sugar Cookie Coffee Creamer! I love this coffee creamer! It’s packed with so much flavor and takes these slice and bake chocolate cookies to a whole new level!
Last but not least the dry ingredients are mixed in. All purpose flour, cocoa powder, cornstarch and a pinch of salt.
I know cornstarch is not your typical cookie ingredient but it has magical powers. Cornstarch helps thicken the dough while chilling it and keeps the cookies soft while baking.
In this batch I used unsweetened natural cocoa powder but I have tried this recipe with dark cocoa powder. The latter yields a deeper chocolate taste. You can use either one without any other changes to the recipe.
You probably noticed there are no eggs, baking soda or baking powder added to the cookie dough. I wanted a dense but tender cookie without any puffiness.
Once the cookie dough is prepped, divide it in two and roll it into log shapes. It’s an easy to work with dough, these’s no need to flour the working surface. Since these cookies do not spread much, I prefer a 2 inch log thick. It’s the perfect cookie size if you ask me.
Wrap the cookie logs tightly into plastic wrap and freeze for at least 2 hours. Seal up the plastic and roll the log back and forth a few times to get it as round as possible before you freeze it.
My advice: chill the cookie logs overnight. This guarantees a firm, cold cookie dough. It’s easier than you think to slice through the frozen log of cookie dough, plus the cookies hold their shape without being squished when cut.
Also, you can make the cookie dough weeks in advance (comes in very handy now with the busy season). Once the cookie dough is wrapped in plastic, place the logs in freezer safe bags so the dough doesn’t dry out. Bake the cookies within 6-8 weeks. The perfect make-ahead dessert, right?
It’s nice knowing you have a dough log in the freezer and you can slice off just what you need.
To give these slice and bake chocolate cookies a festive look, I poured a little bit of ganache over the cooled cookies and finished with seasonal sprinkles.
The ganache is made using 60% baking chocolate and International Delight Frosted Sugar Cookie Coffee Creamer. Microwave until the chocolate is melted and smooth.
You can also dip the cookies into the ganache, but I find it a little bit messier and I’d rather spend my time eating cookies not cleaning the mess, don’t you agree?
I predict there will be lots of other slice and bake cookies coming your way in the future!
Roxana
Yields 30-36 cookies
Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!
15 minPrep Time
12 minCook Time
27 minTotal Time
Save RecipeIngredients
- 3/4 cup butter, room temperature
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup International Delight Frosted Sugar Cookie Coffee Creamer
- 1 teaspoon vanilla paste (2 teaspoons vanilla extract could be used instead)
- 2 cups all-purpose flour
- 1/3 cup unsweetened baking cocoa powder (dark cocoa powder could be also used)
- 1/4 cup cornstarch
- pinch of salt
- 6 oz 60% chocolate, chopped
- 1/2 cup International Delight Frosted Sugar Cookie Coffee Creamer
- Sprinkles
Instructions
- In a mixing bowl add the butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
- Beat in the coffee creamer and vanilla paste. Scrape the sides of the bowl with a spatula.
- Slowly, fold in the flour, cocoa powder, cornstarch and salt. Beat until just combined.
- Remove the cookie dough from the mixing bowl, divide into two and roll into 2inches thick logs. Wrap tightly into plastic wrap. Seal up the plastic and roll the log back and forth a few times to get it as round as possible.
- Freeze for at least two hours. (to keep the cookie dough fresh for days, place the wrapped log into a freezer safe plastic bag).
- When ready to bake, heat the oven to 350F.
- Line 1-2 baking sheets with parchment paper or a silicone mat.
- Remove the log(s) from the freezer and, with a sharp knife, cut into 1/3-1/2inch thick slices.
- Place the cookie slices onto the baking sheets.
- Bake for 10-12 minutes or until set.
- Transfer to wire racks to cool completely.
- In a heatproof bowl add the chocolate and the coffee creamer. Microwave for 30 seconds at a time until the chocolate is melted stirring every time it stops. Let cool for 3-5 minutes.
- Spoon a little chocolate on top of each cookie.
- Decorate with desired sprinkles.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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