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That’s How the Cookie Crumbles
Recipe
45 min

Chocolate Slice Cookies

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Chocolate Slice Cookies
Author: Ben Mims

Recipe By Ben Mims

Published on December 1, 2025

These deliciously decorative chocolate cookies come together as easy as roll, bake, and slice.

Time

45 min

Yield

Makes about 36 cookies

Why This Recipe Works

These Swedish cookies can be traced back to the 1940s, when many Swedes got their first taste of chocolate by way of this chocolate version of their beloved “slice” cookies. Creaming the sugar and butter until pale and fluffy gives the cookies lift and a brownie-like texture. Contrasting the color of the dark cocoa in the dough with a sprinkling of white pearl sugar lends the cookies an eye-catching appearance.


Extracted from Crumbs: Cookies and Sweets from Around the World © 2024 by Ben Mims. Reproduced by permission of Phaidon. All rights reserved.

Ingredients

2 cups (280 g) all-purpose (plain) flour
⅓ cup (30 g) Dutch-process cocoa powder
1 teaspoon baking powder
¾ teaspoon fine sea salt
1¼ cups (250 g) white US granulated (UK caster) sugar
2 sticks (8 oz/225 g) unsalted butter, softened
1 egg
1 tablespoon Vanilla Sugar or 2 teaspoons pure vanilla extract
Egg wash: 1 egg yolk beaten with 1 tablespoon water
Pearl sugar, for decorating

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, with a hand mixer, beat the white US granulated (UK caster) sugar and butter on medium speed until pale and fluffy, 2–3 minutes. Add the egg and beat until smooth. Beat in the vanilla sugar. Add the dry ingredients and mix on low speed until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate for at least 2 hours or up to 1 day.
  4. Divide the dough into 4 equal portions and shape each piece into a log 12 inches (30 cm) long. Place 2 logs lengthwise on each baking sheet spaced 4 inches (10 cm) apart and flatten slightly with your hand. Brush the logs lightly with some egg wash and sprinkle liberally with pearl sugar.
  5. Bake until the cookie logs are flattened and dry to the touch on top, 16–18 minutes, switching racks and rotating the baking sheets front to back halfway through.
  6. Transfer the baking sheets to wire racks and let the cookies rest for 10 minutes. While still warm, slide the cookie logs on the parchment paper onto a cutting board and cut at a slight diagonal every 1¼ inches (3 cm) to make slices. Transfer the slices directly to the rack to cool completely.

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Chocolate Slice Cookies

Recipe By Ben Mims

Published on December 1, 2025

Time

45 min

Yield

Makes about 36 cookies

Chocolate Slice Cookies

Ingredients

2 cups (280 g) all-purpose (plain) flour⅓ cup (30 g) Dutch-process cocoa powder1 teaspoon baking powder¾ teaspoon fine sea salt1¼ cups (250 g) white US granulated (UK caster) sugar2 sticks (8 oz/225 g) unsalted butter, softened1 egg1 tablespoon Vanilla Sugar or 2 teaspoons pure vanilla extractEgg wash: 1 egg yolk beaten with 1 tablespoon waterPearl sugar, for decorating

Instructions

  1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, with a hand mixer, beat the white US granulated (UK caster) sugar and butter on medium speed until pale and fluffy, 2–3 minutes. Add the egg and beat until smooth. Beat in the vanilla sugar. Add the dry ingredients and mix on low speed until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate for at least 2 hours or up to 1 day.
  4. Divide the dough into 4 equal portions and shape each piece into a log 12 inches (30 cm) long. Place 2 logs lengthwise on each baking sheet spaced 4 inches (10 cm) apart and flatten slightly with your hand. Brush the logs lightly with some egg wash and sprinkle liberally with pearl sugar.
  5. Bake until the cookie logs are flattened and dry to the touch on top, 16–18 minutes, switching racks and rotating the baking sheets front to back halfway through.
  6. Transfer the baking sheets to wire racks and let the cookies rest for 10 minutes. While still warm, slide the cookie logs on the parchment paper onto a cutting board and cut at a slight diagonal every 1¼ inches (3 cm) to make slices. Transfer the slices directly to the rack to cool completely.
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