Chocolate Chip Icebox Cookies Recipes

EASY ICEBOX COOKIES

Steps:

• In a stand mixer fit with the paddle attachment combine the butter, brown sugar, and granulated sugar, beating until light and fluffy, about 2 minutes. Scrape down the bowl.
• Add the egg yolks and vanilla extract and beat until fully incorporated.
• In a separate bowl, combine the flour, baking powder, and salt. Mix to combine.
• Add the dry ingredients to the wet and beat until combined and no streaks of flour remain. Last, add in the chopped chocolate.
• Divide the dough in half and roll each piece into a cylindrical log, about 1 ½ inches diameter. Wrap in plastic wrap and place in the freezer for at least an hour (or freeze for up to 3 months).
• When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Use a very sharp thin knife to slice off ¼ inch thick cookies. Slice off as many as you want for the moment and rewrap and place the remainder of the dough back in the freezer. Bake the cookies for about 10 minutes, or until the edges are set and light golden brown. Allow to cool before enjoying with a glass of milk.

CHOCOLATE ICEBOX COOKIES

Steps:

• In a medium bowl, mix flour, cocoa powder, cinnamon, baking powder, and salt.
• In a large bowl, beat butter and sugar with an electric mixer at low speed for 30 seconds. Increase speed to high and beat for 3 minutes until the mixture is fluffy.
• Reduce mixer speed to low and add the egg and vanilla. Beat for about 20 to 30 seconds, just until combined.
• Add the flour mixture into the butter mixture, and stir gently until combined.
• Divide the dough in two and roll each into a 2-inch-wide cylinder. Wrap the cylinders in wax paper, twisting the ends to seal them. Chill the dough until firm, at least 2 hours.
• Place baking racks at the top and bottom thirds of the oven. Preheat the oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper.
• Slice the dough into 1/4-inch rounds. Place the cookies on the sheet pans 1 inch apart.
• Bake the cookies in the preheated oven for 5 to 6 minutes. Switch the sheet pans so that the top pan is now at the bottom, and vice versa. Bake for another 5 to 6 minutes, until the cookies are golden brown around the edges.
• Allow the cookies to cool on the sheet pans for 1 minute. Transfer them into a wire rack and let them cool completely.
• Store the cookies in an airtight container at room temperature for up to 5 days.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

CHOCOLATE CHIP ICEBOX COOKIES

Steps:

• In a small mixing bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight.
• Unwrap and cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.