The best chocolate cookies-and-bake (easy and delicious)

Slice-and-bake cookies are the best cookies. (And I won’t be able to entertain any more discussions on this matter.) Buttery, crumbly base topped with the perfect mix-ins and finished off with a swipe of melted chocolate? A combination that can’t be beat. – It’s in The New York Times Combined with the version on this week’s cookie dough list, it’s further proof that the lump and cut season is upon us.

I’ve written poems about this cookie style before, but today I’m bringing you a chocolatey variation that might be my favorite yet. With cookie season in full swing (and countless cookie boxes underway), consider this super easy, super fun addition. It comes together quickly, tastes amazing, and is guaranteed to make any host shine. Santa is included.

Ingredients for chocolate slice-and-bake cookies

The ingredient list for these choodbread-and-bake cookies is super easy — and best of all, it’s customizable based on what you have.

Saturated sugar. Our sweetener and the backbone of that dark classic attack.

Orange Zest. Chocolate-Orange is a perennial favorite, and a little zest brightens and deepens all the flavors in the dough.

Butter. I prefer that you have the devil in an extra measure, but the works are not properly installed – just change the salt to taste.

Flour. All-purpose flour, with good precision.

Vanilla. I love the depth of the vanilla bean powder, but it works.

Instant coffee. Just a little bit. It enhances the chocolate without making the cookies taste like coffee.

Salt. The unsung hero of all desserts. Don’t skip.

Mix-ins. The fun part! Chop, stir, sprinkle – use whatever you like. The possibilities are endless.

Flavor combinations and mix-ins

I call these accordingly kitchen sink Cut-and-bake cookies because it’s the perfect way to use up all those odds and ends lying around in your pantry. Think: Empty bags of dried fruit, leftover nuts, or included bits of chocolate that didn’t make it into previous recipes. It means differently: this dough is your invitation to get creative.

Because the chocolate base is intentionally simple, the mix-ins are where the magic happens. Don’t hold back – they add texture, sweetness, richness, and that little something extra that makes each scoop feel special. For this bank, I followed the open formula of Chocolate + dried fruit + nutsbut feel free to play.

Chocolate. I used a combination of dark and white chocolate. The dark chocolate adds a deep nutty bite, while the white chocolate brings just enough sweetness to keep everything balanced.

Dried fruits. Chopped apricots and cranberries are not my goos here, but dried figs, raisins, cherries, or strawberries can all be delicious.

Nuts. I chose pistachios and glazed almonds for a mix of color and crunch, but walnuts, pecans, or hazelnuts would also work well.

Ultimately, you aim for a flavor and texture that complement each other, but don’t be afraid to experiment. This recipe is made to see you (and your pantry) where you are.

Tips for making these sceli-ne-bake cookies

Cast and bake cookies are surprisingly easy, but a few little tricks can make them even better.

You chose everything in the same size. Give your raisins, nuts, and chocolate a hard (but) cut. Keeping the mix-ins uniform helps them spread evenly throughout the dough, which means all the slices get a nice bite.

Don’t stress about incomplete pieces. When you cut the rotten dough, it is normal for a few pieces to crack or break. Just press it back into shape – the dough is amazingly forgiving, and will rise nicely.

Knead the dough well. An hour in the fridge is less, but longer is better if you prepare ahead. If the dough feels too firm to be shiny, let it rest at room temperature for 10-16 minutes. Just avoid letting it soften too much – you want it cool enough to hold clean edges.

Press