Festive chocolate slice and bake cookies
cutting board, knife, 2 bowls, whisk, hand mixer with beaters, spatula, plastic wrap, freezer, oven, serrated knife, parchment paper, baking sheet
- 2½ g white chocolate
- 1½ g pistachios
- 1½ g dried cranberries
- 7½ g flour
- 1½ g unsweetened cocoa powder
- ⅛ tsp salt
- ⅛ tsp baking soda
- cutting board
Chop pistachios, dried cranberries, and white chocolate. Whisk flour, cocoa powder, salt, and baking soda together in a bowl.
- 6¼ g unsalted butter (room temperature)
- 5 g sugar
- ⅛ tsp vanilla extract
- ⅛ egg white
- hand mixer with beaters
Using a hand mixer with beaters, beat butter, sugar, and vanilla extract together on medium or high speed until light and fluffy, approx. 4 min. Reduce speed to low and gradually mix in dry ingredients until just combined. Add egg white and mix in, then fold in white chocolate, pistachios, and cranberries with a spatula.
- plastic wrap
Transfer dough to a piece of plastic wrap and use the plastic to wrap and press the dough into a log, approx. 9 inches (22 cm) long. Roll tightly in the plastic and freeze for at least 4 hours.
- serrated knife
- parchment paper
- baking sheet
Preheat oven to 350F (175C). Remove cookie dough from the freezer and unwrap. Using a serrated knife, slice log into 1/2-inch (1,25 cm) thick cookies, pressing the cookies back together if they start to fall apart. Transfer to a parchment-lined baking sheet, spacing them at least 1 inch (2,5 cm) apart. Bake until cookies are set on the edges and the centers are dry, approx. 10 - 12 mins. Let cool slightly, then transfer to a cooling rack.
The cookie dough can remain wrapped and frozen for up to 1 month. Simply slice and bake directly from frozen. Enjoy!
Enjoy your meal!