chocolate wrapped chocolate chip slice n bake cookies

chocolate wrapped chocolate chip slice-n-bake cookies

** This post may contain affiliate links, which help support the blog and allow me to keep creating and sharing recipes with you for free. As an Amazon Associate I earn from qualifying purchases. **

I’ve had this recipe for chocolate wrapped chocolate chip slice-n-bake cookies in my backlog for what feels like forever and I am so excited to finally be sharing it with you all. I already have a chocolate chunk recipe on the blog, but there’s always room for more chocolate chip cookies and these are very, very different.

an overhead shot of chocolate chip slice n bake cookies on a sheet pan

These chocolate chip slice-n-bake cookies were inspired by a recipe I made in one of my pastry school classes for chocolate and vanilla pinwheel cookies. I’ve simplified the ingredients list and process a bit to make it easier for you to pull off at home with just one mixer, without having to make two wholly separate doughs, and these are just so, so good. (For comparison: when I made the pinwheel cookies in pastry school I had two mixers going at once. I don’t know about you but I don’t have two mixers at home. So I retooled the recipe to use a single mixer. You’re welcome.)

I love love love a chocolate chip cookie and I love a slice-n-bake cookie. Not the kind of slice-n-bake cookie you get at the store — those ones are always too tooth-achingly sweet for me. In these cookies, the chocolate border adds a rich, deep and distinctly chocolatey flavor while the chocolate chips bring that melt-in-your-mouth sweetness without being too sweet.

In fact, the first few iteration of these cookies were so not sweet that I ended up rolling the log of dough in turbinado sugar (aka sugar in the raw) for a deliciously crackly, sugary edge all the way around. It’s just the right amount of sweetness, and the texture the sugar adds is really nice too.

chocolate chip slice n bake cookies inside a loaf pan. one cookie is on the top, cracked in half.

all purpose flour vs. pastry flour

The original version of this recipe called for pastry flour. Pastry flour has a lower protein content than cake flour and all-purpose flour, which makes it ideal for flaky, tender, crumbly pastry doughs like biscuits and pie doughs where you don’t want a lot of gluten development.

I used all-purpose flour here for two reasons. One, I wanted these to have a little more chew to them — slightly more reminiscent of chocolate chip cookies. The higher protein content of the all-purpose flour adds that chewiness. And two, I didn’t want to ask you to buy a specialty flour that you’ll probably never use again.

At the same time, I didn’t want to completely lose the texture pastry flour brings, so I added corn starch which helps inhibit gluten development.

Basically all of this is to say: Using all-purpose flour + corn starch means you can snap these cookies in half, but they won’t dry out your mouth when you eat them.

using powdered sugar AND brown sugar

When you cream together butter and granulated sugar, the gritty sugar particles tear tiny holes in the butter and incorporate air. This makes the cookies rise and expand in the oven. Using powdered sugar (which also has corn starch in it) won’t incorporate as much air into the butter and reduces the amount of spread you’ll see in these cookies.

The small amount of brown sugar is there to give these cookies that classic chocolate chip cookie flavor. It also means they will rise and spread out a little bit. Just not as much as you’d expect from chocolate chip drop cookies.

hand chopped chocolate chunks

Because these cookies are sliced so thin, it’s really important that the chocolate chunks are hand-chopped. You don’t want the chocolate chunks to get in the way of your knife while you’re slicing, but you do want to make sure there’s lots of chocolate chunks in every cookie. So hand chopping is the way to go. You’ll end up with enough bigger chocolate chunks but mostly little shards that make the dough easy to cut.

a log of raw cookie dough with a few cookies sliced off the end

temperatures matter for slice-n-bake cookies

Temperature matters A LOT for this recipe. Another name for slice-n-bake cookies is “refrigerator” cookies because at room temperature the dough gets quite sticky, but when the dough is chilled it’s much easier to handle. You’ll want to give the dough plenty of time to chill in the fridge before you shape the log, and again once the log has been shaped.

If at any point you feel like screaming at this dough or chucking it all in a bin in frustration, take a deep breath. Pause. And put it back in the fridge. It will be fine, I promise. If the dough is too hard, leave it out at room temperature for a bit until it softens. Then shape it and pop it back in the fridge to firm up again.

The chocolate dough can be rolled out between two sheets of parchment paper or two sheets of plastic wrap, whichever is easier for you. If you try to roll it out without anything between it and the counter or between the dough and the rolling pin, you will be very sad. The other perk of rolling the dough between two sheets of parchment or plastic is that you can easily slide it onto a sheet pan and pop it back in the fridge if it gets too sticky on you.

how to shape an even log of soft cookie dough

Here’s a step-by-step breakdown showing just how to use plastic wrap and parchment paper to shape your cookie dough into an even log. At room temperature the dough is far too soft to roll with your hands. This handy little trick will help you get a nice round log without making a mess of your counter. At any point if your log of dough starts to lose its round shape, repeat this process to get it back.

Wrap soft cookie dough in plastic wrap to prevent sticking.
Place the log on a sheet of parchment paper. Fold the parchment over it.
Place your non-dominant hand under the top sheet of parchment to anchor it in place.
Press a bench scraper into the crease under the log to get the dough to form an even log shape. Chill in fridge until firm. Repeat as needed. Slice!
Check out my other content on Jumprope.

If you’re trying not to use a ton of plastic wrap, you can do this with just parchment paper. Same for rolling the chocolate cookie dough into a flat, thin rectangle for the border. The plastic wrap is just easier to use so I’ve written the recipe assuming you will use it too.

a few quick recipe tips

  • This is a VERY STICKY DOUGH at room temperature. It is especially sticky when you’re dividing it to make the two different doughs, because it doesn’t have all the flour in it yet. You will want a very sturdy spatula or, even better, a plastic bowl scraper to scoop the dough out of your mixing bowl.
  • The butter needs to be truly at room temperature before you add the sugar. Leave it out overnight. You should be able to press a finger all the way through it with no resistance.
  • After you divide the plain dough mixture, make the chocolate chip portion of the dough first. That way you don’t have to clean out your mixing bowl before making the chocolate dough.
  • You can use any type of chocolate bar you like for these — I used a Ghirardelli 60% cacao bar. Cut the chocolate pretty finely — large chunks make it harder to slice your cookies later.
  • Use plastic wrap and parchment paper to make it easier to roll the dough into a log. If the dough starts getting too soft put it in the fridge. Too firm, let it sit out for a bit at room temp to soften.
  • To help the cookies keep their round shape as you slice, roll the log as you slice.
  • For thicker, chewier cookies, cut 1/4″ slices. For thinner, crispier cookies, cut 1/8″ slices. Adjust the bake time according to the recipe notes!
an overhead shot of slice n bake cookies standing upright on a diagonal inside a small serving tray

Chocolate chip slice-n-bake cookie FAQ

Does it matter what kind of cocoa powder I use?

I prefer natural unsweetened cocoa powder for this recipe (like the box of Hershey’s) because it has a stronger chocolate flavor. But you can use Dutch processed cocoa powder if that’s what you’ve got on hand.Dutch processed has been alkalized, meaning it’s not acidic and won’t react with baking soda, but there’s no baking soda in this recipe so it’s really up to you. Dutch processed will give you a richer, darker chocolate color, but less pronounced chocolate flavor.

My cookies are really dark on the bottom. What happened?

The dough was too warm before you baked them or your oven is running hot. It’s best to bake these when they’re still a bit cold from the fridge.

Help! My cookies are squishing when I slice them.

Chill your dough really well before you slice, and pop the log of dough back in the fridge when you’re not using it. Colder dough slices more cleanly. If you’re in a rush, you can even pop it in the freezer for a bit to get it nice and chilled for slicing.

I don’t want a chocolate border. Can I just make the chocolate chip dough?

This is tricky because of the way the dough gets divided to make two separate doughs. If you really want to do this, you’ll need to add an additional 127 grams flour and 7 grams (1 TBSP) corn starch to the dough. I don’t really recommend doing this and haven’t tested it, but if you’re absolutely determined to make it work… well, you can try this. Let me know how it goes!

Why is this recipe only in grams? I want to use cups!

You do not want to use volumetric measurements for this recipe. I included some teaspoon/tablespoon measurements for smaller additions like vanilla, salt, and corn starch, but for the flour, butter, and cocoa powder this recipe is super carefully balanced because of the way you divide the base dough to make two separate doughs; it will be really hard to pull this off if you measure in cups. One cup of flour can weigh 120 grams or 150 grams depending on how you scoop the flour, and that difference can make a huge difference in the outcome of this recipe. Get a kitchen scale if you want to give this a try.

chocolate wrapped chocolate chip slice n bake cookies

chocolate wrapped chocolate chip slice-n-bake cookies

Chocolate chip cookies wrapped in a rich chocolate border with a sparkling crackle of raw sugar around the outside. They're crispy enough to snap in half, but chewy enough that your mouth won't dry out eating them.
No ratings yet
Prep Time 45 mins
Cook Time 15 mins
Chilling Time 2 hrs
Total Time 2 hrs 56 mins
Course Dessert
Cuisine American
Servings 32 cookies


  • 340 g unsalted butter (room temperature)
  • 283 g powdered sugar
  • 28 g brown sugar
  • 3 large eggs (room temperature)
  • 4 g vanilla bean paste (2 tsp, or vanilla extract)
  • 4 g diamond crystal kosher salt (1½ tsp, use 2x of another brand by volume)
  • 170 g all-purpose flour

for the chocolate chip dough

  • 85 g semi-sweet or dark chocolate (finely chopped, NOT chocolate chips)
  • 255 g all-purpose flour
  • 14 g corn starch (2 TBSP)

for the chocolate dough

  • 85 g all-purpose flour
  • 42 g cocoa powder
  • 7 g corn starch (1 TBSP)
  • ½ cup turbinado sugar (aka sugar in the raw, for the outside)


Mise en place

  • Combine flour and salt for the base dough in one bowl.
    Combine flour, corn starch, and chopped chocolate for the chocolate chip dough in another bowl.
    Combine flour, cocoa powder, and corn starch for the chocolate dough in third bowl.
    Set the bowls aside until needed.

Make the base dough

  • Cream room temperature butter and both sugars together in the bowl of a stand mixer on medium speed for about 1-2 minutes until a silky smooth paste forms. Scrape down the sides and bottom of the bowl. Beat 30 seconds more.
  • With the mixer running on low-medium speed, add eggs one at a time, letting them fully emulsify in the butter before adding the next one and scraping down the bowl between additions. Add the vanilla bean paste with the final egg. Once the mixture is fully combined, scrape down the bowl and beat 60 seconds more at medium speed. The mixture might look slightly curdled, that's okay.
  • Reduce mixer speed to low and gradually add flour and salt in batches, mixing just until combined. Do not overmix.
  • Portion the dough. Remove one-third of the dough to a separate bowl and set aside.
    You can use a kitchen scale if you want to be precise, but eyeballing is fine. The one-third portion should be around 320g, and the remaining ⅔ portion should be around 643g.

Make the chocolate chip dough

  • Scrape down the sides of the remaining two-thirds of dough in the mixing bowl. With the mixer running on low, add the flour, corn starch, and chocolate chunks in a few additions. Mix just until combined. Do not overmix.
  • Line your counter with a sheet of plastic wrap. Scrape all of the dough out of the bowl and onto the plastic. It will be very sticky but get as much of it as you can, especially the chocolate chunks. Use the plastic wrap (and parchment paper using the technique included in the blog post above) to roll the dough into a log about 1½-2" thick. Place it in the fridge to chill for at least 1 hour.

Make the chocolate dough

  • Transfer the remaining one-third of the dough base back to the mixer bowl. With the mixer running on low, add the flour, cocoa powder, and corn starch mixture. Mix on low-medium speed until combined. You don't want to see any streaks of vanilla dough. Do not overmix.
  • Line your counter with a sheet of plastic wrap. Scrape the chocolate dough onto the plastic, press it into a ½" thick rectangle, wrap tightly and chill in the fridge until ready to shape.

Assemble, shape, and bake

  • Remove the log of chocolate chip dough from the fridge. If one side has flattened slightly, roll it back into a log shape.
    The dough will get sticky as it warms up from the heat of your hands, so use the saran wrap and parchment paper to help shape it if it starts sticking to you.
  • Roll the chocolate dough into a rectangle ⅛" thick between two sheets of plastic wrap (or parchment paper). How wide and long it needs to be will depend on the size of your cookie dough log.
  • Peel the plastic off the top of the chocolate dough. Place the chocolate chip cookie dough log in the middle. Use the plastic wrap to lift one side of the chocolate dough and wrap it over the log.
    Tip the log forward and start peeling the plastic off, letting the log roll forward onto the other half of the chocolate dough. Trim any excess dough and use it to patch any holes if there are places where the chocolate dough doesn't quite reach.
  • Use the parchment paper technique in the blog post above to shape the dough back into an even log, then roll the log in turbinado sugar, wrap in plastic wrap, and place back in the fridge to chill at least 30 minutes before slicing.
  • Preheat oven to 325°F. Slice dough into ¼" rounds, rolling the log 90° between slices to keep the round shape. If your kitchen runs hot or the dough is feeling a little warm and sticky, pop the sliced cookies in the fridge on a sheet pan to chill before baking (they'll need an extra minute or two in the oven if you chill them first).
  • Bake on parchment or silicone lined sheet pan 13-17 minutes. The cookies won't take on color but will expand slightly in the oven.
    They'll still be slightly soft when they're done and will harden up as they cool. You'll know they're done when they're no longer shiny on top. Let cool on sheet pan 5 mins before transferring to cooling rack to cool completely.



  • The bake time is 13-17 minutes because how long the cookies need depends on how thick you cut them and how thick your dough log is. Thinner cookies and a smaller dough log will bake faster than thicker cookies and a thicker dough log will need additional time.
  • After you divide the plain dough mixture, make the chocolate chip portion of the dough first. That way you don’t have to clean out your mixing bowl before making the chocolate dough. 
Love this recipe?Leave a comment and let me know!
Notify of
Inline Feedbacks
View all comments