Chocolate Slices (Refrigerator Cookie)
Submitted by Stu5100
Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.
YIELD
72 servingsPREP
20 minCOOK
10 minREADY
30 minThese are the ultimate make-ahead cookies. Mix the dough, roll it into a log, and stash it in the fridge until you’re ready to bake.
The real unsweetened chocolate and brown sugar combo gives each thin slice a deep, toasty flavor with crisp edges.
Slice them thin, bake them quick, and you’ll have 6 dozen cookies from one batch.
Kitchen Tips
- Chill the dough overnight for the cleanest slices. A few hours works, but overnight is better.
- Use a sharp knife and rotate the log as you slice to keep the round shape intact.
- These bake fast, so watch them closely. Pull them when the edges just start to firm up.
Variations
- Roll the log in chopped walnuts or pecans before chilling for a nutty crunch on every edge.
- Add ½ teaspoon of espresso powder to the dough for a mocha twist.
- Sandwich two cooled cookies with a smear of peanut butter or Nutella.
Ingredients
Directions
Mix shortening, melted chocolate and sugars, add eggs, vanilla and mix well.
Measure flour by dipping method.
Blend dry ingredients together and mix into shortening mixture.
Press and mold into a long smooth roll about 2½ inches in diameter.
Wrap in waxed paper and chill several hours or overnight.
Cut into thin slices and place slightly apart on ungreased baking sheet.
Bake at 400℉ (200℃) 6 to 8 minutes or until lightly browned.
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