Chocolate Chip Slice & Bake Cookies
Super crisp brown sugar shortbread that is lightly sweet and full of chocolate. You can play with adding nuts or other ingredients to the base, just use the same amount as you would the chocolate chips.
Ingredients
- 1/2 cup , plus 6 Tbsp 200g unsalted browned butter at room temperature
- 3/4 cup 150g lightly packed brown sugar
- 1 tsp pure vanilla extract
- 2 1/4 cups 270g all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 cups 180g bittersweet chocolate, chopped small (and/or nuts)
Instructions
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and vanilla on medium speed until just uniform, about 1 minute. Add the flour and salt and mix on medium-low speed until it just comes together. Stir in the chocolate.
- Form the dough into a 2-inch / 5cm thick log. Wrap in plastic* and refrigerate for at least an hour. You can do this step a couple of days in advance of baking or freeze for 1 month.
- Preheat the oven to 325°F / 165°C. Line baking sheets with parchment paper.
- Use a sharp, serrated knife to cut the log into slices 1/4 inch / 6mm thick and arrange the cookies on the prepared baking sheets. They won’t spread much but give them a little room just in case.
- Bake, one sheet at a time, in the middle of the oven for 12 to 14 minutes, until golden on the bottom. Cool the cookies until firm on the baking sheet and then move to a cooling rack.
Notes
*If you want perfectly round cookies, you can cut an empty paper towel tube down the long end, slip the plastic wrapped dough into the tube, secure it tightly with a rubber band or string and then refrigerate. This will keep the bottom rounded as it chills. (See video in Substack post.)