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Chocolate Slice and Bake Cookies
Serves 60
10 mins prep
12 mins cook
22 mins total
These Chocolate Slice and Bake cookies are a rich chocolatey version that still give the same light, crumbly, melt in your mouth texture.
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Chocolate Dough
For Rolling
Chocolate Cookie Dough
In a medium mixing bowl, add in the butter, milk, powdered sugar and both extracts.
Mix on medium but start on low, until just combined. Scrape down the sides of the bowl and add in the cocoa powder.
Mix again until just combined.
Add in the flour and mix once more.
Dump the chocolate cookie dough out of the bowl onto a sheet of plastic wrap and shape into a long that is about 1.5" in diameter.
Wrap the log in a sheet of aluminum foil to help it keeps its shape. Place in the fridge overnight to chill.
Slice and Bake the Cookies
Preheat the oven to 350º F and place two racks in the oven so it is divided into thirds.
Line two baking sheets with parchment paper or silicone baking mats.
The next day, sprinkle the granulated sugar over a cutting board.
I find it easiest to work with the log in two portions so unwrap the log and cut it in half.
Roll both portions in the granulated sugar. Press hard to get the sugar to stick and correct any shaping if necessary. It's ok if they aren't perfectly round.
Use a sharp knife to cut each log into 1/2 cm thick slices. Rotate the log as necessary if one edge starts to flatten out.
Place the slices on the lined baking sheets with at least 1" between each slice.
Bake the cookies in the preheated oven for 6 min then rotate and swap the baking sheets and bake for another 6 minutes.
Take the sheets out of the oven and place on wire racks to cool for at least 5 minutes before eating and allow them to cool fully before storing in an airtight container.