Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!

Growing up, the only slice and bake cookies I knew about came from the store. Like, homemade slice and bake? What’s that?

Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!

OH HOW I WISH I HAD KNOWN. Slice and bake cookies are my new favorite thing for so many reasons:

1) They are the cutest size
2) They can hang out in the fridge for up to 2 days, so you can make em now and bake em later
3) You can eat 4 and feel totally cool about it
4) They’re one of those baked goods that’s deceptively simple, but looks like you spent a ton of time perfecting your baking craft
5) They’re buttery, shortbready, and yet somehow totally moist?!

Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!

I could go on, but you get the idea. Point being, slice and bake cookies ROCK.

These Pecan Chocolate Chip Slice and Bake Cookies were especially tasty thanks to finely chopped pecans and chocolate chips.

Oh and then of course we repeated that theme by dipping the cookies in melted chocolate chips and topping them with more crushed pecans. Yep. I’m into it.

Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!

I made them using my favorite chocolate chips from Ghirardelli, the Dark Chocolate 60% Cacao Baking Chips.

Unlike a lot of other chocolate chips I’ve worked with in the past, these chips don’t seize up and get dry when they’re cooked. They melt right into whatever you’re baking, just like a high-quality chocolate chip should.

Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!        Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!

Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!

I also love the presentation of how finely chopping the chocolate chips makes for these tiny chocolate striations in the cookies. Like, how pretty are these!

Whether you’re 5 or 55, I guarantee you’ll love these slice and bake cookies this holiday season. Time to get baking!

Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!

XO,
Sarah

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Pecan Chocolate Chip Slice and Bake Cookies

Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!
  • Author: Sarah | Broma Bakery
Scale

Ingredients

For the cookies:

  • 3/4 cup unsalted butter, room temperature
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Ghirardelli Dark Chocolate 60% Cacao Baking Chips, finely chopped
  • 1/2 cup pecans, finely chopped

For the chocolate coating:

  • 1 1/2 cups Ghirardelli Dark Chocolate 60% Cacao Baking Chips
  • 1/4 cup pecans, finely chopped

Instructions

  1. In a standing mixer fitted with a paddle attachment, cream the butter for 30 seconds. Add in both sugars and cream for another minute. Add in egg yolks and vanilla and cream until combined.
  2. Add in flour, baking powder, and salt, mixing until almost fully combined. Remove from mixer and fold in chopped dark chocolate baking chips and pecans.
  3. Get out a large piece of plastic wrap and place cookie dough on top. Roll the dough out into a 15-inch log and wrap tightly with plastic wrap. Refrigerate until chilled, about 2 hours. Log can last in fridge for up to 2 days.
  4. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove cookie dough from fridge and cut into ¼ inch disks. Place disks 1 inch apart on prepared cookie sheets.
  5. Bake cookies for 15 minutes. Cookies should be the faintest bit golden brown, if at all. Allow cookies to cool completely on their baking sheets.
  6. To make the chocolate coating, place baking chips in a double boiler and heat until melted, stirring the entire time. Remove from heat and dip each cookie halfway into the melted chocolate. Place on a cooling rack and sprinkle with chopped pecans.

This post is sponsored by Ghirardelli. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!

Buttery, shortbready, and yet somehow totally moist, these Pecan Chocolate Chip Slice and Bake Cookies are my new go-to holiday cookie!

13 comments

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Ok these look AMAZING! Plus, why wouldn’t you chocolate dip ALL THE THINGS?!

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I just made these and followed the recipe exactly and they flattened out like lace cookies. What went wrong?
P.s. they taste good.

Sarah | Broma Bakery
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To be honest you probably measured your ingredients wrong! These cookies are VERY dense, there is no way they can flatten with this amount of dry ingredients to wet ingredietns

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These look so good!!! Quick question – did you use raw pecans or toasted pecans?

Sarah | Broma Bakery
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Toasted!

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These look amazing! Just to clarify for the chocolate coating, 11 cups choc chips??

Sarah | Broma Bakery
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Totally my bad! It should be 1 and 1/2 cups.

Should be corrected in the recipe now–thank you for bringing to my attention 🙂

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I made these with a GF flour mix and they were delicious. My family loved them and didn’t even realize they were GF. I actually preferred them without the dip in chocolate because the cookie was so good on it’s own

Sarah | Broma Bakery
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So happy to hear you and your family liked them 🙂

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They look awesome ! Yum !

Sarah | Broma Bakery
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What a nice thing to say.
Thank you!

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Is there a mistake in the section of quantity of chocolate chips for the icing coating or should we believe you are a chocolate monster and want us to use 11 cups of chocolate chips?

Sarah | Broma Bakery
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I AM a chocolate monster, but that was a typo 🙂
So sorry about that. It’s 1 1/2 cups of chocolate chips. It should be fixed in the recipe now. Thanks for letting me know!

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