How To make Double Chocolate Refrigerator Cookies
2 3/4 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
1/4 ts Cinnamon
1 c Butter or margarine;
-softened 1 c Sugar
1 c Packed brown sugar
4 oz Semisweet chocolate; melted
1 Egg
1 ts Vanilla extract
2 c Semisweet chocolate mini
-chips Combine flour, baking powder, salt, soda and cinnamon; set aside. Cream butter or margarine and sugars. Beat in melted chocolate, egg and vanilla until light and fluffy. Stir in flour mixture and chocolate chips just until blended. Shape into three 8" rolls. If dough is too soft, chill slightly before rolling. Wrap in waxed paper or plastic wrap and then with aluminum foil. chill several hours or overnight. Preheat oven to 375 degrees. Cut rolls into 1/4" slices with sharp knife. Bake on ungreased baking sheet 8 to 10 minutes. Cool on wire rack. Note: If rolls are wrapped tightly, they will keep refrigerated for a week to 10 days or frozen for 2 months. -----
How To make Double Chocolate Refrigerator Cookies's Videos
Double Almond Refrigerator Cookies with Chef Gail Sokol
Chef Gail's riff on a typical refrigerator cookie (remember the ones that you'd find in bakeries? with the fudge on top?) includes double almond flavor and ganache -- a recipe not to miss!
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Anna Olson's Chocolate Chip Cookies Are a Classic for a Reason
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Icebox Cookies Recipe
How to make Icebox Cookies
INGREDIENTS
140g softened butter
90g powdered sugar
1 egg
1 teaspoon vanilla extract
VANILLA DOUGH
125g all purpose flour
CHOCOLATE DOUGH
115g all purpose flour
10g unsweetened cocoa powder
25g Chocolate Chips
12g sliced almond
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Icebox Bullseye Cookies
Almost too pretty to eat, the center of the Bullseye cookie consists of a buttery vanilla dough which is encased by the same dough — but with the addition of melted chocolate. After some chill time in the icebox, the dough is sliced and baked, resulting in perfect, uniform cookies. These are great for cookie swaps, holidays and any time you have a craving for something a little sweet.
How to Make Icebox Cookies
A simple recipe for old-fashioned Icebox Cookies (AKA Refrigerator Cookies). This recipe uses only a few basic ingredients but must be chilled for at least 4 hours before baking.
Full Printable Recipe:
Ingredients
1 cup unsalted butter softened (226g)
1 ½ cups granulated sugar 300g
1 large egg room temperature preferred
1 teaspoon vanilla extract
2 ½ cups all purpose flour 315g
1 teaspoon baking powder
¾ teaspoon salt
Optional add-ins sprinkles, non pareils, chopped nuts, chopped chocolate
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Instructions
00:00 Introduction
Roll sprinkles into some, mini chocolate chips into others, others plain. Nuts?
00:21 Cream together butter sugar egg and vanilla. Scrape down the sides and bottom of the bowl with a spatula to make sure all ingredients are well-combined.
01:08 Dry ingredients whisk together separately then add to the butter mixture with mixer on low-speed.
01:42 If stirring in any add-ins, mix them in here.
02:03 Divide dough into two halves and lightly flour your hands. Form each half into a log about 1 1/2 - 2” in diameter. To roll in sprinkles (as seen in the photos, pour several tablespoons of non pareils into a pie plate and roll the dough through the sprinkles until the outside is completely covered.
02:46 Wrap dough logs in plastic wrap and refrigerate. To prevent the dough from getting a severely flat edge I like to place it on a plush folded hand towel while it chills. Chill dough for at least 4 hours, preferably overnight and up to one week.
03:31 When you are ready to bake, preheat oven to 350F (175C). Remove dough from the refrigerator and slice into ¼” slices.
04:05 Transfer to a parchment-lined baking sheet, spacing cookies at least 2 inches apart.
04:18 Bake on 350F for 10-12 minutes or until edges are just beginning to turn a light golden brown.
Enjoy!
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Chocolate Icebox Cookies with Dulce de Leche | Global Eats | Better Homes & Gardens
Sandwich creamy dulce de leche betwen two chocolate cookies for a Mexican dessert delight.
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