A ‘slice of heaven’. Truly. This chocolate chunk cookie slice is so moorish and much easier than preparing cookies!
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Cookies meet slice!
I do love eating cookies but cookies require the somewhat tedious job of rolling bits of dough into balls 20 or more times. And I must admit that sometimes, I just can’t.be.bothered.
So I decided to come up with a shortcut with no compromises to texture or taste. I whip up a batch of cookie dough as per usual and then spoon it into a baking pan and voila!
No rolling required.
Win.
The texture is still gooey, fudgy and moorish just like their other partner in crime, the chocolate chunk cookie. There’s something a little bit exciting about eating a cookie in a slice form, don’t you think?
You could also bake these and these as a slice too. Great school lunch idea!
Why I Love This Recipe
- Convenience: It is much easier to spoon a whole batch of dough into a baking pan than it is to roll out individual cookie balls and bake two trays at a time. This recipe bakes the whole batch all at once.
- Texture: Baking the cookie dough in a baking pan means extra thick cookie slices which gives a gooey yet crunchy texture.
- It's fun: Sometimes mixing it up in life is just fun! It somehow transforms the cookie dough into something different.
- Big Pockets of Melty Chocolate – Using chunks instead of chips means gooey bites in every slice.
- No Chill Time: This cookie dough needs to be chilled if making it into cookies so that the mixture is firm enough to roll into balls. However, for this chocolate chunk cookie slice recipe, the baking pan provides a structure for the chocolate chunk cookie slice so there is no need to chill beforehand.
Ingredients (and why they matter):
Here are the ingredients you will need to make this chocolate chunk cookie slice:
BUTTER: The butter is melted to create a deliciously chewy and fudgy texture. YUM
BROWN + WHITE SUGAR: Both brown sugar and white sugar are used and play a different role. Brown sugar is used in this recipe to provide moisture, richness and fudginess, whilst the white sugar creates a crispy and crunchy texture.
FLOUR: Plain (all-purpose flour) is needed for this recipe.
BAKING SODA: This is the only leavener used. Baking soda neutralises the brown sugar which is an acidic ingredient and helps the cookie slice to rise and create a tender yet fudgy texture.
SALT: Never underestimate the power of salt! It adds flavour, and no recipe is the same without it.
VANILLA EXTRACT: Try to use good quality if you can
EGGS: One egg plus one egg yolk is used (instead of two whole eggs in other recipes). Egg whites help add lift but can also dry baked goods out. Removing one egg white prevents this extra lift and drying out which thus results in a more dense, more tender and more fudgy chocoate chunk cookie slice.
CHOCOLATE: I like big chunks of chocolate in my chocolate CHUNK cookie slice, so I use Whittaker’s, (chopped into chunks) but you could also use chocolate drops or chips -milk, dark, sweet – whatever you like best!
How to make chocolate chunk cookies slice:
- Prep the pan and melt butter – Preheat the oven, grease and line your pan. Melt butter in a pot, stir in both sugars, then let it cool slightly.
- Mix dry ingredients – Sift and whisk together flour, baking soda, and salt in a separate bowl.
- Add wet ingredients – Mix vanilla, egg, and egg yolk into the cooled butter mixture until creamy.
- Combine – Stir in dry ingredients until just combined. Cool the dough slightly if warm, then fold in the chocolate
- Bake and slice – Spread batter into the pan, bake until golden, then cool and cut into squares.
Substitutions
We don't always have the exact ingredients on hand. Here's a few options for when you're in a pinch.
- Dried fruit - you can use dried fruit for a healthier option instead of chocolate
- Chocolate - Semi-sweet, dark, milk, or even white all work beautifully. It doesn't have to be chunky, use chocolate chips, m&ms, chopped chocolate bars - whatever you have!
- Brown Sugar - Brown sugar gives that chewy texture, but you can swap it for other unrefined sugars like coconut or raw sugar (1:1 ratio).
Equipment
For best results use a 20x30cm (8"x12") baking pan. If you don't have this size pan, don't worry! I explain exactly what to do about that here.
Storage
- Room Temperature:
Store slices in an airtight container at room temp for up to 4–5 days. Keep them in a cool, dry spot to maintain that chewy texture. - Fridge:
If your kitchen runs warm or you want to keep them a little longer, pop them in the fridge. Just let them come to room temp before eating - or warm them slightly for that just-baked feel. - Freezer-Friendly:
This slice freezes like a dream! Wrap individual pieces and store in an airtight container or freezer bag for up to 2 months. Defrost at room temp or give them a quick zap in the microwave.
FAQ
Yes! Replace the flour with your favourite gluten free flour (making sure it includes xanthan gum) and use a 1:1 ratio.
Yes! You can make the dough ahead and store it:
In the Fridge: Wrap the dough well or pop it in an airtight container. It’ll keep for up to 3 days—perfect for baking fresh when the craving hit.
In the Freezer: Freeze the dough for up to 2 months. When you’re ready to bake, let it thaw slightly, press into your tin, and bake as usual. You might need to add a minute or two to the baking time if it’s still a bit cold.
Perfect for prepping ahead.
The edges should be golden and the centre just set. It may still look slightly soft in the middle—it’ll firm up as it cools, keeping that perfect chew.
Related
Looking for other recipes like this? Try these:
Chocolate Chunk Cookie Slice
Ingredients
- 170 g (¾ cup) butter
- 220 g (1 cup) soft brown sugar (must be soft, not granulated)
- 100 g (½ cup) white sugar
- 250 g (2 cups) plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg +1 egg yolk slightly beaten
- 180 g (1 cup) chocolate, coarsely chopped
Instructions
- Preheat oven to 180C (355F) and grease a 20cm x 30cm (9 x 13) baking pan and line with baking paper. Set aside. Chop up the butter in cubes and place in a medium sized pot (cutting the butter helps the butter to melt evenly and quickly). Melt butter over a low-to medium heat and mix in brown sugar and white sugar until well blended. Set aside to cool slightly (we need to add the eggs soon and we don’t want them to cook).
- In a medium sized bowl, sift together the flour, baking soda and salt and then whisk them together to ensure that they are evenly distributed. Set this aside.
- To the butter mixture, add vanilla, egg and egg yolk and beat until light and creamy.
- Now add the sifted ingredients until just blended. Check the temperature of the dough with your hand. If it’s still really warm, it may melt the chocolate. In which case, leave in the fridge for a a few minutes to cool slightly. Once it’s cool enough, stir in the chocolate.
- Spoon batter into the prepared baking pan and bake for 20-30 minutes or until golden brown. When cool, lift the entire slice out of the pan using the sides of the baking paper and cut into squares.
