Super Chocolate Icebox Cookies
- Active Time 25m
- Total Time 12h 40m
Makes about 3 1/2 dozen
These cookies have only 3/4 cup of flour in the dough which makes them rich and incredibly delicious. You can keep the dough in your freezer or refrigerator and bake them as needed for fresh gifts. Another gift idea: wrap some dough and baking instructions in a basket for your friends that like to bake.
- 1 1/4 pounds bittersweet chocolate, chopped
- 3/4 cup unsalted butter
- 1 1/3 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 12 ounces semisweet chocolate chips
Line a 8 x 8-inch pan with a double layer of plastic wrap. Melt chocolate and butter in heavy very large saucepan, stirring constantly over low heat until smooth. Remove from heat and cool slightly (you don't want chips to melt when you add them.) Whisk in sugar, then eggs and vanilla. Stir in flour, then chocolate chips. Pour dough into prepared pan, smoothing evenly.
Wrap in plastic and refrigerate overnight or up to 3 days. Using large sharp knife, cut dough into 3 even bars, about 2 1/2 x 8 inches each. (Can be made ahead. Wrap each bar in plastic and place in freezer bag and freeze up to 2 weeks. Thaw in refrigerator overnight before continuing.)
Preheat oven to 350 degrees F. Line heavy baking sheets with parchment paper. Slice bars crosswise into 1/2 inch thick slices. Place on baking sheets, spacing about 2 inches apart. Bake until puffed in centered and wrinkled on top, about 15 minutes. Cool on pans. Store in airtight container.
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
172 calories; 11g total fat; 29mg cholesterol; 10mg sodium; 21g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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