Chokladsnittar (Swedish Chocolate Cookies)
Chokladsnittar are classic Swedish chocolate slice cookies made with simple pantry ingredients, offering a buttery texture and rich cocoa flavour that makes them perfect for fika, holidays, or everyday baking.
Ingredients
- 100 g butter softened
- 100 g sugar
- 1 tsp vanilla extract or 2 tsp vanilla sugar
- 1 tbsp light syrup or honey
- ¼ cup (25g) unsweetened cocoa powder
- 1¼ cups (150g) all-purpose flour
- 1 tsp baking powder
- A pinch of salt
- 1 tbsp milk if needed, to bring the dough together
For topping (optional but traditional)
- 1 beaten egg for brushing
- Pearl sugar or chopped nuts
Instructions
- Preheat the oven to 180°C. Line a baking tray with parchment paper.
- Cream the butter and sugar until light and smooth.100 g butter, 100 g sugar
- Mix in the vanilla and the light syrup or honey.1 tsp vanilla extract or 2 tsp vanilla sugar, 1 tbsp light syrup or honey
- In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.¼ cup (25g) unsweetened cocoa powder, 1¼ cups (150g) all-purpose flour, 1 tsp baking powder, A pinch of salt
- Add the dry ingredients to the butter mixture and mix until a soft dough forms. If it's too crumbly, add the milk, 1 teaspoon at a time.1 tbsp milk
- Divide the dough in half and roll each portion into a log about 25 cm (10 inches) long.
- Place the logs on the baking tray, leaving space between them. Gently flatten each log to about 5 cm (2 inches) wide.
- Brush with beaten egg and sprinkle with pearl sugar if using.1 beaten egg, Pearl sugar or chopped nuts
- Bake for 12–14 minutes, until set but still slightly soft in the center.
- Let cool for 2–3 minutes, then use a sharp knife to cut the logs diagonally into slices about 2 cm (¾ inch) wide, (the classic “snittar” shape).
- Carefully transfer them to a wire rack to cool completely—they'll firm up as they cool.
Notes
- For a richer chocolate flavour, add 50–75 g (¼–½ cup) chopped dark chocolate to the dough.
- Don’t overbake—slightly soft centers give the best texture.
- A pinch of espresso powder enhances the cocoa without making the cookies taste like coffee.
- Store in an airtight container for up to 1 week, or freeze for up to 3 months.