Chocolate Refrigerator Cookies Recipes

CHOCOLATE ICEBOX COOKIES

Steps:

• In a medium bowl, mix flour, cocoa powder, cinnamon, baking powder, and salt.
• In a large bowl, beat butter and sugar with an electric mixer at low speed for 30 seconds. Increase speed to high and beat for 3 minutes until the mixture is fluffy.
• Reduce mixer speed to low and add the egg and vanilla. Beat for about 20 to 30 seconds, just until combined.
• Add the flour mixture into the butter mixture, and stir gently until combined.
• Divide the dough in two and roll each into a 2-inch-wide cylinder. Wrap the cylinders in wax paper, twisting the ends to seal them. Chill the dough until firm, at least 2 hours.
• Place baking racks at the top and bottom thirds of the oven. Preheat the oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper.
• Slice the dough into 1/4-inch rounds. Place the cookies on the sheet pans 1 inch apart.
• Bake the cookies in the preheated oven for 5 to 6 minutes. Switch the sheet pans so that the top pan is now at the bottom, and vice versa. Bake for another 5 to 6 minutes, until the cookies are golden brown around the edges.
• Allow the cookies to cool on the sheet pans for 1 minute. Transfer them into a wire rack and let them cool completely.
• Store the cookies in an airtight container at room temperature for up to 5 days.

CHOCOLATE CHIP ICEBOX COOKIES

Steps:

• In a small bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

CHOCOLATE REFRIGERATOR COOKIES

Steps:

• Melt over hot water the chocolate.
• Sift the flour, baking powder and salt together and set aside.
• Combine the shortening and vanilla and beat till creamy.
• Beat the sugar in gradually and then beat in the the 2 eggs one at a time.
• Add the flour mixture, melted chocolate and nuts, if using, and mix well.
• Shape on waxed paper in three 10" rolls. Roll up. Chill several hours or overnight.
• Preheat oven to 375°F
• Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
• Bake at 375 F for 6-8 minutes.

CHOCOLATE CHIP REFRIGERATOR COOKIES

Steps:

• in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
• In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till fluffy and well blended. add the egg and vanilla and beat until evenly incorporated.
• Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, is using, until evenly incorporated.
• Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
• Smooth the wax paper around the dough to help form the logs.
• Refrigerate the dough for 30-40 minutes, or until firmed up and easier to handle.Reshape the logs, smoothing them further. roll the logs up in sheets of plastic wrap, twisting the ends to keep wrap from unrolling.
• Freeze the logs until completely frozen, at least 3 hours.
• Bake immediately or transfer to an airtight plastic bag and freeze for up to 2 months.
• Preheat oven to 375*.
• Grease several baking sheets or coat with nonstick spray.
• Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly. so it may be necessary to pat and smooth the slices back into shape.
• Using a spatula, carefully transfer slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
• Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
• Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
• Let stand until completely cooled.
• May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.

CHOCOLATE REFRIGERATOR COOKIES

Steps:

• Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.
• Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.
• Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).
• When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
• Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

CHOCOLATE OATMEAL REFRIGERATOR COOKIES

Steps:

• 1. In sauce pan melt margarine. Add sugar, cocoa, and milk. Stir over medium high heat until it drops a soft ball. Do not over cook this or cookies will crystalize. Undercooking will make the cookies runny.
• 2. Remove from heat and add rest of ingredients. Spoon onto cookie sheet covered with wax paper, rice paper, or silpat. Refrigerate.
• 3. Note: Do not use quick oatmeal. It makes the cookies mushy. Refrigerate while still warm to avoid crystallization of chocolate. This cookie is not for the faint of heart. The chocolate is easy to under or over cook.
• 4. Dropping a soft ball: have a glass of cold water handy while you stir the chocolate mixture. As it gets close to being done, begin drizzling small amounts of chocolate into the glass. As soon as the chocolate begins to ball up as it sinks in the water you have reached soft ball or soft crack. Take the pot off the heat immediately.