Baking cookies is great, we can all agree on that, but receiving cookies from others? Homemade ones filled with holiday cheer? These are the best kind.

Double Chocolate Slice and Bake Cookies

Today the internet is going to be FILLED with cookies as part of the 5th annual Food Blogger Cookie Swap. This is the third time I am participating and am so happy to be taking part. I missed last year since Paul and I were living in Sicily at the time. Thank goodness I was around this year!

Double Chocolate Slice and Bake Cookies

In 2012 I made some Chocolate Gingerbread Cookies and in 2013 I made some Honey Chocolate Chunk Cookies so for this year I wanted something with a strictly chocolate base. And so, these double chocolate slice and bake cookies came to mind.

Double Chocolate Slice and Bake Cookies

Slice and bake cookies are wonderful for the holidays. I love the idea of throwing together a dough and just slicing off the cookies one-by-one as I need them. For this cookie swap, the dough went WAY quicker than usual, but that’s not a bad thing either. The whole point is to share the love anyway! And lucky for me, this dough comes together quite quick.

Double Chocolate Slice and Bake Cookies

Double Chocolate Slice and Bake Cookies

If you don’t know what the Food Blogger Cookie Swap is, that’s ok! I’ll tell you. It’s simply a way for bloggers to connect and send each other cookies through the mail. Matches are selected based on location and then from there they look at things like dietary preferences and allergies.

This year I received cookies from three Canadian bloggers:
(1) Vegan Ginger Spice Cookies from Bird House Diaries.
(2) Salted Caramel Vanilla Bean Cookies from Γ  la Claude (these were GORGEOUS and had homemade salted caramel in the middle!)
(3) Ginger Citrus Cookies from Wanna Come With?

Thank you so much guys! I loved each and every bite of my cookies πŸ™‚

Double Chocolate Slice and Bake Cookies

As for my selected cookie, I went with an old classic from the lovely Dorie Greenspan. She calls these chocolate babes World Peace Cookies and I can see why. These have a salty shortbread-like chocolate cookie base with loads of chocolate chunks dotted throughout the dough. They’re chewy too and go wonderful with a glass of milk!

Double Chocolate Slice and Bake Cookies

If everyone shared tasty cookies with each other maybe world peace could be a thing, no??

A girl can dream xoxo

Double Chocolate Slice and Bake Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 3 hours, 30 minutes

Yield: 36 cookies


  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1 stick plus 3 tablespoons unsalted butter, room temperature
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 5 ounces (3/4 cup) dark chocolate, chopped
  • Fleur de sel, for sprinkling


  1. In a large bowl, whisk together the flour, cocoa powder and baking soda.
  2. With a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, salt and vanilla extract and beat for 2 minutes more until fully incorporated. Pour in the dry ingredients and mix, on low speed, until the flour just disappears into the dough. Toss in the chocolate pieces and mix only to incorporate.
  3. Turn the dough out onto a work surface, gather it together (it’s ok if it looks a bit crumbly) and divide it in half. Working with one half at a time, shape the dough into logs that are about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours*.
  4. When ready to bake, preheat the oven to 325Β°F. Line two baking sheets with parchment paper. Set aside.
  5. Using a sharp knife, slice the logs into rounds that are 1/2 inch thick. Arrange the rounds on the prepared baking sheets, leaving about 1 inch between them. Bake the cookies, one sheet at a time, for about 12 minutes. Transfer the baking sheet to a cooling rack, sprinkle with some Fleur de sel (or another coarse sea salt) and let the cookies rest for at least 10 minutes before serving them.


*The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking - just slice the logs into cookies and bake the cookies 1 minute longer.

Recipe adapted from Dorie Greenspan via Food52

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21 Responses to Double Chocolate Slice and Bake Cookies

  1. I have yet to find time to participate in the cookie swap. It sounds awesome! Your cookies look amazing!

  2. I love slice and bake cookies and even more so when they’re chocolate πŸ˜‰

  3. These chocolate cookies look amazing – so rich with a great texture! A must for a chocolate lover like me πŸ™‚

  4. Love these! I didn’t get my chocolate fix today and these would be perfect! πŸ™‚

  5. Nanny says:

    Expecting some in January. πŸ™‚ Fresh ones though <3

  6. Oh. Em. GEEE!! Chocolate upon chocolate is my very favorite way to eat chocolate πŸ˜‰ These cookies look like heaven!

  7. Wow, as much as I loved the cookies I received this year, is it wrong to say I wish I could have gotten these too? Haha! I love Dorie Greenspan’s cookies, and this is one of my favourites. So intensely chocolate-y. I’m looking forward to next year’s swap πŸ™‚

  8. Pure Ella says:

    Holy wow!! Wish I participated and got some cookies today πŸ™‚
    These look amazing Katrina πŸ™‚

  9. Wow, these look so delicious! Slice and bake is the best πŸ™‚ Pinning!

  10. These cookies look so chewy inside! And I love the fleur de sel to finish them off. Happy you stuck with your chocolate theme. You can’t go wrong with going full on chocolate! Can’t wait to participate in the cookie swap next year! I just missed the sign up!

  11. Glad you received my cookies this year, Katrina!
    It’s funny, but I also received cookies from Claude at A La Claude and Laurel from Wanna Come With?…maybe there weren’t too many Canadian food bloggers who participated this year…not that I’m complaining! I loved my cookie swap matches <3
    I've made Dorie Greenspan's World Peace Cookies, or at least a variant of them, before; for last year's Cookie swap, in fact. We added Kraken rum-infused dried cherries to the dough…oh my oh my it's so decadent getting "drunk" off a cookie.
    So yes, I know intimately how delicious this recipe is!
    …aaaand now I wish I had had *four* swap matches, so I would have had the chance to receive some of these from you.
    Thanks again for the shout out!

  12. LOVED THESE! The addition of salt… Oh my, I could not get enough! Thanks again for sharing and do not be afraid to send me more cookies in the future πŸ™‚

  13. marla says:

    Cookie exchanges are the best…..loving this simple recipe πŸ™‚

  14. Ashley says:

    Slice and bake cookies are the BEST! Love that these are chocolate!!

  15. Global says:

    Just beautiful! I am impressed by how smooth you get your on the BAKE COOKIES.

  16. […] Double Chocolate Slice and Bake Cookies Warm Vanilla Sugar […]

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