Slice and bake cookie dough recipe
If you’ve ever had a craving for homemade cookies that needs satisfying on the double, or wished that you could tuck into just one warm-from-the-oven cookie without making a whole batch, this clever recipe might just change your life (yes, really).
Combining a vanilla base with a chocolate swirl and an abundance of both white and milk chocolate chunks, this recipe from Lauren and Rachel Finch’s second cookbook, Finch Bakery: Disco Bakes and Party Cakes is an absolute winner. Once the dough has been made and rolled, it’s transferred to the freezer where it will sit happily for up to three months, ready to be sliced and baked as required.
While the cookies are pretty sensational on their own, the Finch sisters say you can add extra toppings of your choice – think rainbow sprinkles, M&Ms, additional shards of chocolate or a drizzle of caramel sauce – just before baking.
Things to note:
The cookie doughs need to chill in the fridge for an hour. Once assembled, they should be frozen for at least 2 hours before you attempt to slice them.
For an even faster treat, pop a single frozen cookie in an air fryer lined with baking paper (parchment). Air fry at 170°C/325°F for approximately 10 minutes or until crisp on the outside.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
For the vanilla cookie dough:- 100 g unsalted butter
- 50 g caster sugar
- 70 g light soft brown sugar
- 1 egg
- 200 g plain flour, plus extra for dusting
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
- 100 g milk chocolate chunks
- 50 g caster sugar
- 45 g light soft brown sugar
- 1 egg
- 150 g plain flour, plus extra for dusting
- 1 tsp baking powder
- 40 g cocoa powder
- 0.5 tsp salt
- 100 white chocolate chunks
Details
- Cuisine: British
- Recipe Type: Baking
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 20 mins
- Serves: 12
Step-by-step
- Start by making the vanilla cookie dough. Line a large baking tray with baking paper (parchment). Cream the butter and sugars together by whisking them at medium speed in a stand mixer. Alternatively, use a mixing bowl and a hand-held electric whisk, or simply whisk by hand. Once the sugar is fully incorporated and the butter is soft and fluffy, mix in the egg.
- Sift the flour, baking powder and salt and fold into the creamed butter. Add the vanilla extract and continue to mix until a dough forms. Fold the milk chocolate chunks into the dough until evenly distributed.
- Wrap the dough in cling film and transfer to the fridge for an hour to firm up.
- For the chocolate cookie dough, repeat steps 1, 2 and 3, using the ingredients and quantities stated in the chocolate cookie dough ingredient list.
- Once both doughs are firm, dust a clean work surface lightly with flour and roll each dough out into a rectangle, approximately 20 x 30 cm (8 x 12 in).
- Transfer one sheet of dough onto a piece of cling film, then place on the prepared baking tray.
- Carefully place the second rectangle of cookie dough on top of the first. Roll the layered dough up into a tight cylindrical shape. Wrap in cling film and freeze.
- To bake the cookies, preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and line a baking tray with baking paper (parchment).
- Remove the dough from the freezer and use a sharp knife to cut off slices of dough as needed – depending on how thick you like your cookies, you should end up with 10-12. Transfer to the prepared baking tray.
- Sprinkle with any additional toppings (see note in intro) and bake from frozen for 18 minutes. Leave to cool on the tray.
Recipe adapted from Finch Bakery: Disco Bakes and Party Cakes by Lauren and Rachel Finch (£20, published by DK). Photography by: Jessica Griffiths.
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