Festive chocolate slice and bake cookies

Step 1/5

• 2½ g white chocolate
• 1½ g pistachios
• 1½ g dried cranberries
• 7½ g flour
• 1½ g unsweetened cocoa powder
• ⅛ tsp salt
• ⅛ tsp baking soda

• cutting board
• knife
• bowl
• whisk

Chop pistachios, dried cranberries, and white chocolate. Whisk flour, cocoa powder, salt, and baking soda together in a bowl.

Step 2/5

• 6¼ g unsalted butter (room temperature)
• 5 g sugar
• ⅛ tsp vanilla extract
• ⅛ egg white

• bowl
• hand mixer with beaters
• spatula

Using a hand mixer with beaters, beat butter, sugar, and vanilla extract together on medium or high speed until light and fluffy, approx. 4 min. Reduce speed to low and gradually mix in dry ingredients until just combined. Add egg white and mix in, then fold in white chocolate, pistachios, and cranberries with a spatula.

Step 3/5

• plastic wrap
• freezer

Transfer dough to a piece of plastic wrap and use the plastic to wrap and press the dough into a log, approx. 9 inches (22 cm) long. Roll tightly in the plastic and freeze for at least 4 hours.

Step 4/5

• oven
• serrated knife
• parchment paper
• baking sheet

Preheat oven to 350F (175C). Remove cookie dough from the freezer and unwrap. Using a serrated knife, slice log into 1/2-inch (1,25 cm) thick cookies, pressing the cookies back together if they start to fall apart. Transfer to a parchment-lined baking sheet, spacing them at least 1 inch (2,5 cm) apart. Bake until cookies are set on the edges and the centers are dry, approx. 10 - 12 mins. Let cool slightly, then transfer to a cooling rack.

Step 5/5

The cookie dough can remain wrapped and frozen for up to 1 month. Simply slice and bake directly from frozen. Enjoy!

Enjoy your meal!