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Double Chocolate Icebox Cookies

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Ingredients
  Unsalted butter 9 Tablespoon, softened
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Vanilla 1 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Cocoa powder 1⁄3 Cup (5.33 tbs)
  Baking powder 1⁄2 Teaspoon
  Kosher salt 1⁄4 Teaspoon
  Bittersweet chocolate 3 Ounce, cut in small chunks
Directions

GETTING READY
1. In a large mixing bowl, add sugar, and butter. Beat until creamy.
2. Throw vanilla and mix well.
3. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Whisk well.
4. Add butter mixture in 2 additions, into the bowl with flour. Mix to incorporate.
5. Throw chocolate and mix to make crumbly dough.
6. Roll dough into a log, and warp it with saran wrap. Put dough in refrigerator for 1-2 hours to chill.
7. Then, slice dough into ½-inch thick round, and place it on baking sheet, about 1-inch apart.
8. Preheat oven to 325 degree F or 160 degree C.

MAKING
9. Place baking sheet in oven, and bake for about 12 minutes or until the edges are dry but the center is still a bit moist.
10. Remove from oven and let the cookies cool in pan for 5 minutes.
11. Transfer it to wire rack and let it cool completely.

SERVING
12. Serve cookies with a cup of hot milk.

TIPS
Store cookies in an airtight container for up to a week or freeze for a month.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Feel: 
Crispy
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Chocolate
Interest: 
Kids
Cook Time: 
15 Minutes
Servings: 
4

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