These Swedish Chocolate Cookies, often called “chokladsnittar” in Sweden, are a go-to cookie whether for everyday fika or Christmas time.
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Simple. Fuss-free. Pretty. Rich chocolate flavor. Crowd-pleaser.
These are words that come to mind when I think of these Swedish Chocolate Cookies.
Baking without Diet Culture
I think the main reason that these cookies haven’t appeared here sooner is because it has taken me that long in my own intuitive eating journey to start making many of my childhood favorites just as they were during childhood: filled with well-loved, classic baking ingredients such as butter and sugar.
You see, as a dietitian, I learned to restrict these ingredients in the name of health (or more correctly, diet culture). Most of my 20’s and 30’s were spent trying to make recipes healthier. Now don’t get me wrong, I think it’s great to make a recipe “healthier” by cutting back sugar or adding whole grains, but I also think there is a place for the original. I have always preached “all foods fit” but it has taken me longer to start practicing this more freely with myself.
A Place for All Foods
So while I still cook up “healthified” creations such as these Cardamom Carrot Zucchini Muffins and Olive Oil Spelt Pumpkin Bread, I balance it with classics such as these Swedish Chocolate Cookies and my Cardamom Buns. There really is a place for both and there is no need for a kitchen that is completely free of white flour, sugar, or butter. (Unless, of course, you have allergies to any of these ingredients!)
I love to add whole grain flours (such as oat, rye, spelt, and buckwheat) or non-grain flours such as (coconut and almond) to many of my baking creations–and not because of diet culture, but because it often makes for a more interesting product! That said, many cakes and cookies are best left as is. These classics are a perfect example. Of course, if you have dietary restrictions, know that they are easy to modify, for example:
- Dairy-free: Use coconut oil or vegan butter instead of regular butter.
- Egg free: Just leave out the egg, no need to add flax.
- Gluten-free: Use a gluten-free all-purpose flour.
As you can see, these cookies have a beautiful sprinkling of white on top. This is Swedish pearl sugar, which I also use in my Cardamom Buns and Cardamom Muffins. It’s another ingredient that I have brought back into my life since shifting away from the diet mentality and a must-have for Swedish baking.
Ok, let’s get baking!
Swedish Chocolate Cookies (Chokladsnittar)
- 14 tablespoons unsalted butter, softened (about 1 3/4 sticks)
- 1 cup sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 egg, beaten
- Pearl sugar or chopped or sliced almonds
- Preheat the oven to 400 degrees F.
- Line a baking tray with parchment paper or a reusable silicone baking mat.
- In a large bowl or standing mixer, cream together the butter and sugar. Add the egg and vanilla and mix until well blended.
- In a separate bowl, whisk together the flour, cocoa, and baking powder. Add to the wet ingredients and work together until a smooth dough is formed.
- Divide the dough into four equal pieces. On a clean counter, form each into a long log and then transfer to the lined baking sheets.
- Use your hands/fingers to flatten the logs and then brush with the beaten egg. Sprinkle with pearl sugar (or almonds).
- Bake for 10-12 minutes, until just cooked through. (Edges will harden a little but the middle will be soft). Slice while still hot on the diagonal into 3/4-inch wide pieces. Let cool on the baking trays. Enjoy!