Chocolate Refrigerator Cookies
Indulge your sweet tooth with these decadent Chocolate Refrigerator Cookies, a make-ahead treat that’s as elegant as it is easy to bake! This recipe combines rich cocoa powder, semi-sweet chocolate chips, and a hint of brown sugar for a perfectly balanced sweetness in every bite. The dough is shaped into logs and chilled, making it simple to slice and bake whenever you’re ready, whether for last-minute guests or a cozy treat for yourself. With a soft, chewy center and crisp edges, these cookies offer a delightful texture contrast, and their slightly chilled prep ensures ultra-clean slices for a professional finish. Perfect for holiday cookie swaps, afternoon snacks, or anytime chocolate cravings strike, these refrigerator cookies are a versatile, freezer-friendly addition to your recipe collection. Bake up a batch and experience pure chocolate bliss!
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Ingredients
- 225 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 1 piece Large egg
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 50 grams Cocoa powder (unsweetened)
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 100 grams Semi-sweet chocolate chips
Directions
Step 1
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer at medium speed.
Step 2
Add the egg and vanilla extract to the bowl, and mix until well combined, scraping down the sides of the bowl as needed.
Step 3
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 6
Divide the dough into two equal portions and shape each portion into a log approximately 2 inches (5 cm) in diameter. Wrap each log tightly in plastic wrap.
Step 7
Refrigerate the cookie dough logs for at least 2 hours, or until firm. You can also chill them overnight for easier slicing.
Step 8
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 9
Remove the cookie dough logs from the refrigerator and unwrap them. Using a sharp knife, slice the logs into 1/4-inch (6 mm) thick rounds.
Step 10
Place the slices onto the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Step 11
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
Step 12
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 13
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze the dough for up to 3 months for future baking.
Nutrition Facts
| Serving size | (949.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4213.8 |
| Total Fat 233.7g | 0% |
| Saturated Fat 135.2g | 0% |
| Cholesterol 684.2mg | 0% |
| Sodium 1995.6mg | 0% |
| Total Carbohydrate 543.4g | 0% |
| Dietary Fiber 32.2g | 0% |
| Total Sugars 303.2g | |
| Protein 51.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 259.8mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 1308.9mg | 0% |
Source of Calories