Double Chocolate Icebox Cookies Recipe – a delicious recipe with brown sugar, unsalted butter, salt, egg, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place sugar, butter, and salt in bowl of standing mixer fitted with paddle attachment. Beat on medium speed until creamy, about 1 minute. Mix in egg and vanilla until combined.
2
Whisk flour with cocoa and baking powder in a small bowl. Reduce mixer speed to low and mix in dry mixture until completely combined.
3
Place dough onto a 10- by 10-inch sheet of parchment paper and roll up into a cylinder approximately 8-inches long and 2-inches diameter. Twist ends to secure and chill until firm, about 2 hours.
4
Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 350u00b0F. Line two baking sheets with parchment. Cut dough into 1/4-inch slices and space evenly onto pans, about 12 per pan. Sprinkle chips onto cookies and press to adhere.
5
Bake until cookies are just set, about 12 minutes, rotating pans from top to bottom and from front to back halfway through baking. Let cookies cool on pan 5 minutes, then transfer to cooling rack to cool completely.
813
kcal
Calories
26
g
Fat
136
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup (7 ounces) packed light brown sugar, ½ tablespoons (6 ounces) unsalted butter, softened, 1/4 teaspoon salt, 1 large egg, and more.
Yes, Double Chocolate Icebox Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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