Festive chocolate slice and bake cookies

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Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
15
min.
Preparation
12
min.
Baking
240
min.
Resting

Ingredients

Pieces:-40+
50 g white chocolate
30 g pistachios
30 g dried cranberries
150 g flour
30 g unsweetened cocoa powder
½ tsp salt
¼ tsp baking soda
125 g unsalted butter (room temperature)
100 g sugar
½ tsp vanilla extract
egg white

Utensils

  • cutting board
  • knife
  • 2 bowls
  • whisk
  • hand mixer with beaters
  • spatula
  • plastic wrap
  • freezer
  • oven
  • serrated knife
  • parchment paper
  • baking sheet
  • Step 1/5

    • 50 g white chocolate
    • 30 g pistachios
    • 30 g dried cranberries
    • 150 g flour
    • 30 g unsweetened cocoa powder
    • ½ tsp salt
    • ¼ tsp baking soda
    • cutting board
    • knife
    • bowl
    • whisk

    Chop pistachios, dried cranberries, and white chocolate. Whisk flour, cocoa powder, salt, and baking soda together in a bowl.

  • Step 2/5

    • 125 g unsalted butter (room temperature)
    • 100 g sugar
    • ½ tsp vanilla extract
    • egg white
    • bowl
    • hand mixer with beaters
    • spatula

    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.

  • Step 3/5

    • plastic wrap
    • freezer

    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.

  • Step 4/5

    • oven
    • 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.

  • Step 5/5

    The cookie dough can remain wrapped and frozen for up to 1 month. Simply slice and bake directly from frozen. Enjoy!

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