Slice and Bake Chocolate Cookies

Excellent with a cup of coffee. These are a spin-off from Gourmet’s basic butter cookies.


  1. 5 ounces fine-quality bittersweet chocolate
  2. 2 cups all-purpose flour
  3. ½ teaspoon baking powder
  4. ¼ teaspoon salt
  5. ½ cup unsweetened natural cocoa powder
  6. ¾ cup unsalted butter, softened
  7. 1 cup sugar
  8. 1 large egg
  9. ½ teaspoon vanilla extract
  1. Fill a medium size saucepan half way with water and in it place a smaller pan with the chocolate.
  2. Over medium heat, melt the chocolate, remove from the water and set aside. Alternatively, use a double boiler
  3. Sift the flour, baking powder, salt, and the unsweetened chocolate into a small bowl and set aside.
  4. Beat together butter and sugar in a large bowl until pale and fluffy – about 3 minutes in a standing mixer and 6 minutes with a handheld.
  5. Beat it egg and vanilla.
  6. Add the melted, cooled chocolate.
  7. Reduce the speed to low and add flour mixture.       Mix until just combined.
  8. Scrape down the dough in the bowl and set in refrigerator for about 20-30 minutes.
  9. Form dough into a 12 inch log about 2 inches in diameter and roll in plastic wrap.
  10. Chill dough for at least 4 hours. Cookie logs can remain in the refrigerator up to 5 days and if double wrapped in the freezer up to a month.


Pre-heat oven to 375 degrees and prepare two baking sheets with parchment paper

  • Cut logs into 1/8 inch slices and place 1 inch apart on baking sheets. Bake 6-8 minutes   or     into ¼ inch slices and place 2 inches apart on baking sheets. Bake 8-10 minutes
  • Cool on baking sheets for about 3 minutes before transferring them to cooling rack.

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