Swedish Chocolate Cookie Slices (Chokladsnittar)
Chokladsnittar (Swedish Chocolate Cookie Slices) are deliciously rich and chocolatey cookies that are shaped into logs, baked and sliced. These irresistibly simple cookies are buttery, crisp and perfect with an afternoon cup of coffee.
Chokladsnittar are a classic Swedish cookie, found in cafes, bakeries and homes throughout Sweden. This recipe is one you are going to want in your baking rotation! Fortuately, these cookies comes together quickly with a list of simple ingredients. Ready to get started? Let's make chokladsnittar!
Interested in baking classic Scandinavian cookie recipes? Try these Danish Butter Cookies (Vaniljekranse), Norwegian Krumkake, or Swedish Ginger Cookies (Pepparkakor) next! For a caramel version of these chocolate slices, try my Swedish Kolasnittar (Caramel Slice Cookies). They are a fika favorite around our house!
Why This Recipe Works
- These cookies have rich, chocolatey flavor with just a simple list of wholesome ingredients.
- They are shaped and baked quickly with no chilling time.
- Chokladsnittar store well and are perfect with a cup of coffee!
Ingredients
- All-purpose flour forms the base of this recipe.
- The chocolate flavor comes from unsweetened Dutch process cocoa powder. For a more detailed discussion on the difference between Dutch process cocoa and natural cocoa, see the FAQ section below.
- Baking powder serves as the leavener, and a bit of salt adds balance to the sweetness of the cookie.
- Butter and 1 large egg provide richness and structure.
- Granulated sugar brings sweetness and vanilla extract adds flavor that compliments the cocoa powder nicely.
- A simple egg wash and crunch pearl sugar finish these cookies off with flourish!
Special Equipment Needed
- Rolling pin
- Parchment paper
- Pizza wheel (optional, but nice to have)
- Pastry brush
How to Make This Recipe
- Begin by setting your oven to 375 degrees F. Combine the flour, cocoa powder, baking powder and salt in a large bowl. Whisk to combine.
- Place the butter and sugar in then work bowl of a stand mixer (or a large mixing bowl if you plan to mix with a hand-held mixer or a spoon). Cream the butter and sugar together until it is light and fluffy, about 3 minutes.
- Add the egg and vanilla extract. Mix to combine thoroughly. With the mixer speed on low, add the dry ingredients and mix until everything just comes together.
- Divide the dough into six equal pieces. Roll each piece into a log that is about an inch in diameter and transfer three of the logs to one piece of parchment paper and three to a second piece. Roll the logs with a rolling pin until they are about ¼ inch thick. Transfer the parchment and strips of dough to 2 baking sheets.
- Make the egg wash: Combine the egg and 1 tablespoon water together in a bowl and whisk briskly until uniform in texture. Brush each strip of dough with egg wash and sprinkle with pearl sugar.
- Bake the cookies until firm around the edges but still a bit soft in the center, about 15 minutes, rotating the baking sheets halfway through.
- Remove from the oven and let cool slightly. While the cookies are still warm, use a pizza wheel or a sharp knife to cut on the bias into 1 inch strips.
Expert Tips
- Be sure to use Dutch process cocoa for best color and flavor (see FAQ below for more information).
- Don't over mix the dough to ensure tender cookies.
- Be careful not to overdo the egg wash. You want just enough so that the pearl sugar will adhere to the surface of the dough.
FAQs
Cocoa is naturally acidic. Dutch process cocoa has been neutralized to balance the acidity of the cocoa. The result is a smooth, rich tasting cocoa that is darker in color than natural cocoa. By comparison, natural cocoa has a more astringent, bitter flavor that can only be neutralized by using it conjunction with baking soda, a naturally alkaline ingredient which tames the acidity.
Dutch process cocoa is a really nice choice in this recipe because it creates a rich, chocolatey cookie that is beautifully dark in color.
Store the cookies in an airtight container at room temperature for up to 3 days.
Yes, these cookies freeze very well. Once they have completely cooled, transfer the chokladsnittar to a freezer-safe airtight container and freezer for up to 3 months.
Variations
- Peppermint: Add a ½ teaspoon of peppermint extract to the dough and use crushed candy canes in place of the pearl sugar.
- Salted caramel: Skip the pearl sugar and drizzle the finished cookies with caramel sauce and flaky sea salt.
- Hazelnut: Replace ½ cup of the all purpose flour with ground toasted hazelnuts. Skip the pearl sugar and sprinkle additional chopped hazelnuts over the top.
More Traditional Scandinavian Cookies to Try
Looking for more classic Swedish cookies to bake at home? Give these recipes a try:
Recipe
Swedish Chocolate Slice Cookies (Chokladsnittar)
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- ¼ cup Dutch process unsweetened cocoa powder
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Topping:
- 1 large egg
- 1 tablespoon water
- Pearl sugar
Instructions
- Preheat the oven to 375 degrees. Whisk the flour, cocoa powder, salt and baking powder together in a medium bowl. Set aside.
- Combine butter and sugar together in the work bowl of a stand mixer. Using the paddle attachment, beat on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract and continue to mix until fully incorporated.
- Reduce the mixer speed to low and add the dry ingredients. Mix until the cookie dough just comes together.
- Divide the dough into 6 equal-sized pieces and shape each piece into a log that is about an inch in diameter. Place 3 logs on a piece of parchment paper and the other 3 on another piece of parchment. Roll with a rolling pin until the logs become strips of dough that are about ¼ inch thick. Transfer the parchment with the dough strips to 2 separate baking sheets.
- Make the egg wash: Whisk the egg together with 1 tablespoon of water. Brush each strip of dough with the egg wash and sprinkle with pearl sugar.
- Transfer the baking sheets to the oven and bake until the strips are crisp on the outside and firm but soft in the middle, about 15 minutes, rotating the baking sheets halfway through. Remove from the oven and cut into 1 inch thick diagonal slices using a pizza wheel while still warm. Transfer to a wire rack to cool completely.
Notes
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- Peppermint: Add a ¼ teaspoon of peppermint extract to the dough and use crushed candy canes in place of the pearl sugar.
-
- Salted caramel: Skip the pearl sugar and drizzle the finished cookies with caramel sauce and flaky sea salt.
-
- Hazelnut: Replace ½ cup of the all purpose flour with ground toasted hazelnuts. Skip the pearl sugar and sprinkle additional chopped hazelnuts over the top.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your chokladsnittar and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
I made these cookies last Christmas, and they were a hit with everyone! They are easy to make, look so pretty, and they are a delicious cookie! Thank you for the recipe!
Hi Linda, Thanks so much for your comment! I'm so glad you enjoyed them!
Kristi
A great tasting cookie and easy to make! I use Silpat sheets and did not want to use a knife to slice them, A metal dough scraper was a good substitute.
LOVE these easy chocolate cookies for afternoon fika!