Chocolate Nut Slices

These chocolate cookies use a clever log-and-slice technique. Instead of dropping individual cookies, you shape the dough into long rolls, bake them whole, then cut them on the diagonal into thin slices after cooling.

Cocoa powder, chocolate chips, and chopped pecans pack the dough with texture. The chips stay intact as chunky pockets of melted chocolate while the pecans add crunch throughout.

Rolling the dough on wax paper is the move. Pick up both ends of the paper and rock the dough back and forth to get an even cylinder. Trying to roll it by hand on a bare counter usually ends in a lopsided mess.

The white chocolate drizzle on top adds sweetness and a sharp visual contrast against the dark cocoa base. Melt it with just a touch of shortening so it flows smoothly off the spoon in thin, clean lines.

Pro Tips

• Cool completely before slicing. Cut warm and the logs squash instead of slicing cleanly. The diagonal cut gives each cookie an elegant oval shape.
• Space the logs 3 inches apart on the sheet. They spread sideways during baking.
• Melt white chocolate on very low heat or at half power in the microwave. White chocolate scorches faster than dark and turns grainy if overheated.
• Sprinkle chopped pecans onto the drizzle before it sets. Once the chocolate hardens, nothing sticks.

Variations

• Dark chocolate drizzle: Use melted dark chocolate instead of white for an all-chocolate look.
• Espresso version: Add a teaspoon of instant espresso to the dough for a mocha flavor.
• Walnut swap: Replace pecans with walnuts for a slightly more bitter, earthy crunch.