These dark chocolate slice and bake cookies are rich and decadent with a white chocolate and crushed peppermint candy topping. They sound more intimidating than they are and they are worth the extra steps! These chocolate espresso slice and bake cookies are a unique addition to any Christmas cookie box.
Slice and bake cookies are popular around the holidays. Not only are they super satisfying to cut into but they are just as fun to dunk, drizzle, or roll into toppings. Slice and bake cookies are super customizable.
I’ll admit, I am not the first one to jump to anything peppermint flavored. But, there is just something about the holiday season that has me reaching for peppermint! The combo of chocolate, peppermint, white chocolate, and espresso transports me to a tiny coffee shop in a little holiday village on a snowy winter day somewhere in a Hallmark movie. If you want to feel like that, make these ASAP!
What is the difference between Dutch process cocoa and unsweetened baking cocoa?
These slice and bake cookies are super rich and full of deep dark chocolate flavor because we use Dutch process cocoa instead of natural unsweetened cocoa. Once I discovered Dutch process cocoa powder, I find myself reaching for it way more than the traditional unsweetened baking cocoa we used growing up. It wasn’t common back then.
Dutch process cocoa creates a more intense chocolate flavor and darker color. This is because it is alkalized to reduce the acidity, which helps neutralize it. Most Dutch process cocoa containing recipes will also call for baking powder instead of baking soda or a combination of both. This is because Dutch process cocoa does not affect leavening. It is purely there for flavor purposes and would not react with an acid.
With all that being said, I highly recommend getting some Dutch process cocoa and testing it out in some of your favorite recipes calling for cocoa. This will help you compare the difference yourself. Everyone has a different taste preference and the best way to find out yours is to try different things!
If all you have on hand is unsweetened baking cocoa, you can use it instead. Just keep in mind that the chocolate flavor will not be as rich or intense as intended in this recipe. The cookies will also look more like a milk chocolate color instead of a dark chocolate color. They will still be delicious!
What makes these chocolate slice and bake cookies different?
If the type of cocoa used wasn’t enough to convince you, I also added in a secret ingredient! To intensify the flavor a bit more, I took a coffee note from my favorite chocolate cake recipe (I always use coffee in chocolate cakes). I used espresso powder in these cookies.
Unlike using coffee in chocolate cake recipes, where you don’t taste the coffee; In these dark chocolate espresso slice and bake cookies, you will taste the espresso powder a bit. It also intensifies the chocolate flavor. I especially love using it in brownies!
If you are not an espresso or coffee lover, simply leave it out. You will still have a rich dark chocolate slice and bake cookie to enjoy! However, if you are an all things coffee lover like I am, you will appreciate that subtle hint of espresso flavor that pairs so well with chocolate and peppermint.
Jump to:
- What is the difference between Dutch process cocoa and unsweetened baking cocoa?
- What makes these chocolate slice and bake cookies different?
- Ingredients for Chocolate Slice and Bake Cookies
- How to Make Chocolate Slice and Bake Cookies
- How to Melt White Chocolate
- Equipment for Chocolate Slice and Bake Cookies
- How to Store Chocolate Slice and Bake Cookies
- Top Tip
- Dark Chocolate Espresso Slice and Bake Cookies dipped in White Chocolate Peppermint
Ingredients for Chocolate Slice and Bake Cookies
Slice and bake cookies use classic baking ingredients, plus a few extra fun ingredients that you may not have on hand. I’m specifically referring to Dutch process cocoa, white chocolate chips, coconut oil, peppermint candies or candy canes, and espresso powder.
- Unsalted Butter – If all you have is salted butter, you can use that instead. Just omit the added salt from the recipe.
- Granulated Sugar
- Brown Sugar
- Egg
- All Purpose Flour
- Dutch Process Cocoa Powder: Be sure to use Dutch processed cocoa powder and not natural unsweetened cocoa. See notes above in second heading to learn the difference and why Dutch process cocoa powder is better in this recipe.
- Espresso Powder
- Baking Powder
- Salt
- Vanilla Extract
- White Chocolate Chips
- Coconut Oil
- Crushed Peppermint Candy Canes or Candies
How to Make Chocolate Slice and Bake Cookies
These cookies are simple to make with a few extra steps, such as chilling the dough for at least 4 hours once it is rolled in a log shape.
Cream together the softened butter and both sugars. Mix in the egg and vanilla. Beat until light and fluffy.
In a separate bowl, whisk together all of the dry ingredients until they are completely uniform.
Slowly add in the dry ingredients into the wet ingredients on low speed until a cookie dough forms. It will be thick! Scrape the bowl as necessary.
Using the plastic wrap, roll the cookie dough into a 12 inch log. Try not to touch the dough with your hands. You want to avoid transferring the warmth of your hands to the cookie dough log. I like to use the plastic wrap as a barrier between my hands and the dough. Roll it as even as you can. Don’t worry if it isn’t perfect.
Let the plastic wrapped cookie dough log chill in the refrigerator for a minimum of 4 hours. I prefer to let them chill overnight!
Once chilled, slice the dough log into half inch slices. You should get 24 cookies if you are super precise with cutting these slice and bake chocolate cookies!
Hint: Let the cookie dough chill for 24 hours in the refrigerator for the best flavor, texture, and easiest most smooth slicing!
Lay the sliced cookies out on a prepared parchment lined baking sheet about 2 inches apart from one another.
Bake the cookies for 10 minutes. Let cool on the pan for a few additional minutes before transferring to a cooling rack to cool completely.
How to Melt White Chocolate
While the cookies are cooling, melt the white chocolate and coconut oil together over a bain-marie. You can also use the microwave and melt in super short increments. I prefer a bain-marie because you can keep the chocolate warmer for dipping and you can control the temperature of the chocolate better.
Bain-Marie Method
A bain-marie is really just a fancy way of saying a hot water bath in the baking world and it’s super simple. You basically just take a pot with tall sides that you can simmer some water in. I use my 3 quart stainless steel pot. I love using stainless steel because once the water comes to a simmer, I can shut the heat off and the pot retains the heat for quite a while. It’s super helpful especially when you want to keep your chocolate at a steady temperature or you need to reheat it just a bit but don’t want to leave your stove on.
You only need a couple inches of water. Do not fill the pot! To use the bain-marie method, place a heat proof bowl with the chocolate chips and coconut oil on top of the pot and stir every 30 seconds or so.
While the water simmers, it releases steam and the heat transfers to the bowl. The bain-marie method works perfect for melting chocolate because you can easily control the temperature of the chocolate. I also use this method when making swiss meringue buttercream.
Microwave Method
The microwave is where a lot of people fail when it comes to tempering chocolate (not that it can’t be done) because it can heat your chocolate too quickly and it could seize. If you choose to use the microwave, heat the chocolate SUPER slowly and only start with 1 cup of chocolate chips. You will add in the remaining chocolate chips after the first batch has been melted.
Place the 1 cup of white chocolate chips and coconut oil in the microwave in a microwave safe bowl and heat for 30 seconds. Then stir the white chocolate chips well for 10 seconds. Place the bowl back in the microwave and heat for another 30 seconds. Take the chocolate chips out and stir well. Continue to do this from here in 10 second increments and stir in between each increment. The stirring helps to distribute the heat, while cooling the chocolate at the same time. You will notice the chocolate melts better the more you stir it.
Once melted, add in the remaining ⅓ cup of white chocolate chips and stir continuously until they melt. This is called seeding, where we are adding in room temperature chocolate to melt in to the already melted chocolate. It is also going to reduce the heat of the melted chocolate.
It is worth mentioning that because we are using chocolate chips, they are a little more forgiving due to the additives in them but you can still seize them. If you use real chocolate bars or pure chocolate, you will need to be more precise with tempering including checking the temperature. You can find lots of resources online for tempering chocolate.
Once the chocolate slice and bake cookies are completely cooled, dunk them or drizzle them in melted white chocolate coating and place them on parchment paper to dry. Sprinkle crushed peppermint candies on top while the chocolate is still wet.
Tip: I like to crush up the candy canes or peppermint candies super finely so that you get a mix of powder and candy bits!
Equipment for Chocolate Slice and Bake Cookies
You will need an electric stand mixer or hand mixer for this recipe to ensure the butter and sugar gets creamed together fully. You will also need mixing bowls, a cookie scoop or spoon, cookie sheets, and parchment paper or silicone mats to line the cookie sheets with.
I also recommend having cooling racks for cookies because they cool best when they have more airflow, but you do not need them. You can also cool them on a plate or counter off of the hot baking sheet. I love these stackable cooling racks.
If you need to crush the candy canes, I recommend placing them in a zip top plastic bag and using a rolling pin to crush them. I also find using mini candy canes is even easier because they come in small individual plastic bags and you can simply crush the candy canes in the packaging they come in, then cut it open and pour the crushed candy cane out. Alternatively, you can also use pre-crushed peppermint candy.
I recommend using a bain-marie set up to melt your chocolate, but you could also use the microwave. Either way you will need a heat safe bowl. For a bain-marie, you will need a deep sauce pot to simmer a couple inches of water in.
How to Store Chocolate Slice and Bake Cookies
Store baked cookies in an airtight container for up to 7 days at room temperature. Serve at room temperature.
Additionally you can make these cookies ahead. You can make the cookie dough log and triple wrap it in plastic wrap, then cover in foil or place in a freezer bag and freeze for 3 months before baking.
You can also make the cookie dough log and wrap it well in plastic wrap, then refrigerate it for up to 3 days before slicing the cookies and baking. In my experience the cookie dough log stays fresh and flavorful as long as it is sealed tight and not exposed to air. I prep various Christmas cookie doughs for my Christmas cookie boxes every year and freeze the dough. This saves so much time and allows you to get a lot of the prep labor done ahead of time.
Top Tip
Avoid overbaking! If you overbake these cookies will be crunchy and no one wants that. When they are baked perfectly, the centers will be soft with slightly crisp edges. These cookies should not need more than 10 minutes in the oven.
Watch them closely and as soon as the top looks baked, they are good to go. Due to the depth of Dutch process cocoa, the cookies will be dark and so it can be harder to tell when they are “golden” brown and baked completely like a lighter colored cookie that does not use cocoa would be.
If you loved this recipe or are interested in other Christmas cookie recipes, check out all my other delicious cookie recipes!
If you made this recipe, BE SURE TO tag me on Instagram @bakingguilty AND please leave a comment OR star rating below! We so greatly appreciate it and hope you love this recipe!
Dark Chocolate Espresso Slice and Bake Cookies dipped in White Chocolate Peppermint
Equipment
- electric stand or hand mixer
- cookie sheets lined with parchment paper or silicone mats
- plastic saran wrap
Ingredients
Chocolate Slice and Bake Cookies
- 1 cup unsalted butter (softened to room temperature)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cup all purpose flour
- ½ cup Dutch process cocoa powder (*dark cocao powder, not unsweetened baking cocoa.)
- 2 teaspoons espresso powder (*optional for espresso flavor and richer chocolate flavor)
- ½ teaspoon baking powder
- ¼ teaspoon salt
White Chocolate Peppermint Dip
- 1 ⅓ cups white chocolate chips
- 2 teaspoons coconut oil
- 2 tablespoons crushed candy canes or pre-crushed peppermint candy sprinkles (about 2 candy canes or 8 mini candy canes)
Instructions
- In a bowl, whisk together all of the dry ingredients (flour, Dutched cocoa powder, espresso powder, baking powder, and salt) until uniform.
- With a stand mixer or electric hand mixer fitted with a paddle attachment, cream the softened room temperature butter, granulated sugar, and brown sugar together until light and fluffy. Be sure to scrape down the bowl as needed.
- Add egg and vanilla and mix until combined, scraping the bowl again as often as needed.
- In a separate bowl, combine all of the dry ingredients and whisk together including the flour, Dutch process cocoa powder, espresso powder, baking powder, and salt. Then slowly add the fry ingredients into the wet ingredients with the mixer on the lowest setting. Scrape the bowl as needed. The dough will form and be super thick.
- Lay out a large sheet of plastic wrap on the counter. Scrape out all of the dough on the plastic wrap. Using the plastic wrap as a barrier between your hands and the dough, gradually work the dough to form a smooth log. The log should be around 12 inches long and 2 inches wide. It doesn't have to be perfect but it should be as uniform in size throughout as possible.
- Place the cookie dough log into the refrigerator and chill for a minimum of 4 hours and up to 3 days.
- Once chilled and ready to bake, preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper.
- Take out the cookie dough log from the refrigerator and slice into half inch slices. You should get 24 cookies if you're cutting precisely. Place cookies on parchment lined baking sheets. Bake on the middle rack of the oven, one tray at a time for 10 minutes each.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
- While the cookies cool, melt the white chocolate chips and coconut oil. (See above notes in the blog post for more instructions on proper chocolate tempering using the microwave method or bain-marie method.)
- Once the cookies are completely cooled, dip the top of the cookies halfway in the melted white chocolate and place on parchment paper to dry. If you do not want to dip or dunk the cookie, you can also drizzle the white chocolate over for less coverage. While the white chocolate is still wet, sprinkle the crushed peppermint on top. Let chocolate dry completely before enjoying. (You can also add some edible glitter if desired!)
- Once the white chocolate is dry the cookies can be stacked and added to cookie boxes! Serve at room temperature. Store in an airtight container.
