Slice and Bake Chocolate Shortbread Cookies

head on shot of slice and bake chocolate shortbread on a silver plate

These cookies have soft middles, crunchy edges, and taste more like a brownie than any old cookie ever had the right to. Also they’re slice and bake…so I rest my case.



½ C dark chocolate chips (or chopped chocolate)
2 C all-purpose flour
⅓ C unsweetened cocoa powder
1 tsp salt
2 sticks unsalted butter, softened
½ C brown sugar
½ C granulated sugar
1 tsp vanilla
1 large egg
1 egg white, lightly beaten
½ C turbinado or raw sugar


Melt the chocolate in your microwave in 15-30 second bursts, stirring in between (or over a double boiler). Set aside.

Sift the cocoa powder and salt into the flour. Set aside.

Cream together the butter and both sugars, using a handheld or stand mixer, until thoroughly combined – about 3 minutes.

Scrape down the sides of the bowl and add the egg and vanilla. Mix thoroughly.

Add in melted chocolate and mix to combine.

Add half of the flour/cocoa mixture and mix until no dry spots remain. Repeat with the remaining flour/cocoa.

The dough will look a little crumbly, but will start to come together into a shaggy ball. If there are dry bits in the bottom of the bowl, mix them in by hand with a rubber spatula.

Divide the dough in half. Dump each half out onto a large sheet of plastic wrap and form into a log, 2 inches in diameter. Wrap the dough tightly in the plastic wrap and then wrap that in foil or parchment paper. Repeat with the remaining dough.

Chill the dough in the fridge for 2 hours. 

Preheat your oven to 350° F.

Spread the turbinado sugar on a rimmed baking sheet.

Unwrap your dough and brush it evenly with the beaten egg white.

Roll the dough in the sugar, making sure to coat the sides of the dough evenly, pressing to adhere.

Using a sharp knife, cut the dough into ½ inch slices and place on a parchment lined baking sheet with an inch of space in between each cookie.

Bake for 13 minutes. Or until the tops are just set and don’t look too shiny (they will still be very soft to the touch).

Let cool on the baking sheet for five minutes, and then remove to a rack to cool completely.


To make these ahead, freeze the dough for up to a month. Then transfer it to the fridge about an hour before you’re ready to coat in sugar, slice, and bake.

Keywords: slice and bake cookies, easy christmas cookies, chocolate cookies