Classic Chocolate Icebox Cookies
Submitted by juston
Chocolate icebox cookies slice and bake from a chilled dough log. Make-ahead, freezer-friendly slice-and-bake cookies that stay fresh for weeks before baking, perfect for holiday cookie tins.
YIELD
36 servingsPREP
30 minCOOK
10 minREADY
2 hrsClassic chocolate icebox cookies are the slice-and-bake make-ahead that lets you have warm cookies on demand. The dough rolls into two logs, wraps in plastic, and chills until firm enough to slice into thin rounds. Bake what you need, when you need them. The dough keeps in the fridge for a week or in the freezer for two months.
Melted unsweetened chocolate gives these their deep cocoa flavor, while a mix of brown and granulated sugar provides chewy moisture and crisp edges respectively. The technique is forgiving and the result is consistently good, which is why these cookies show up in every old cookbook.
The variations are where this recipe truly shines. Chocolate-mint, double-chocolate, chocolate-macadamia, chocolate-hazelnut, or chocolate-peanut. One base recipe, five different cookies depending on what you’ve got on hand.
Pro Tips
- Wrap the logs tightly in plastic wrap to maintain a perfect cylinder. A loose wrap means oval-shaped cookies that bake unevenly.
- Slice with a sharp, thin knife or use unflavored dental floss for the cleanest cuts. Dull blades compress the dough and squash the round shape.
- Slice the cookies between ⅛ and ¼ inch thick. Thinner cookies turn brittle, thicker ones bake unevenly with raw centers.
- Bake straight from frozen if needed, just add 1-2 minutes to the bake time. No need to thaw.
Variations
- Roll each log in finely chopped hazelnuts, pecans, or sanding sugar before chilling for a decorative edge on every slice.
- Try the chocolate-mint variation by adding a teaspoon of peppermint extract with the vanilla.
- Sandwich two cooled cookies around buttercream, marshmallow fluff, or Nutella for filled sandwich cookies.
Ingredients
Directions
In a large bowl, beat the butter until fluffy.
Add the brown sugar and granulated sugar and beat until well blended.
Add the egg and vanilla and beat until thickened.
Beat in the melted chocolate, then add ¾ cup of the flour along with the baking soda and salt.
Stir in the remaining 1 cup flour to make a soft dough.
Divide dough in half.
Wrap each half in plastic wrap and shape it into a 6 inch log.
Refrigerate until firm.
Dough can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.
Preheat oven to 350℉ (180℃).
Using a thin knife, slice each log ⅛ to ¼ inch thick.
Arrange the cookies 1 inch apart on a buttered cookie sheet and bake for 10 to 15 minutes or until lightly browned.
VARIATIONS:
Chocolate Mint: Add 1 teaspoon of peppermint extract to the dough with the vanilla.
Double Chocolate: Add 2 ounces of chopped semisweet chocolate.
Chocolate Macadamia: Add ⅔ cup of finely chopped unsalted macadamia nuts.
Roll each log in ⅓ cup of finely chopped macadamias.
Chocolate Hazelnut: Add 1 cup of finely chopped, toasted and peeled hazelnuts.
If desired, roll each log in ⅓ cup of finely chopped hazelnuts.
Chocolate Peanut: Add 1 cup of finely chopped unsalted roasted peanuts.
If desired, roll each log in ⅓ cup of finely chopped peanuts.
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