Swedish Chocolate Slice Cookies (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.
Servings: 48 cookies
Calories: 65kcal
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
Use Dutch process cocoa powder for best results.
Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
Variations:
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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.
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- Salted caramel: Skip the pearl sugar and drizzle the finished cookies with caramel sauce and flaky sea salt.
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- 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
Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 99IU | Calcium: 8mg | Iron: 0.3mg
