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