Double Chocolate Icebox Cookies Recipe - LeGourmetTV
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Similar to French cookies called sablés, these have a slightly sandy texture and rich flavour.
Ingredients
½ cup (125 mL) unsalted butter, softened
⅔ cup (150 mL) granulated sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
⅓ cup (75 mL) cocoa powder
½ tsp (2 mL) baking powder
¼ tsp (1 mL) kosher salt
3 oz (85 g) bittersweet chocolate, cut in small chunks
Method:
In bowl, cream butter with sugar; beat in vanilla.
Whisk flour, cocoa powder, baking powder and salt; then stir in butter mixture in 2 additions.
Stir in chocolate to make crumbly dough.
On plastic wrap, form dough into 1½ (4 cm) diameter log; wrap in plastic wrap and chill for 1-2 hours.
Slice log into ½ (1 cm) thick rounds. Place, 1 (2.5 cm) apart on a baking sheet.
Bake, 1 sheet at a time, in 325ºF (160ºC) oven until edges are dry but centre is still a bit moist, about 12 minutes.
Let cool on pan on rack for 5 minutes.
Transfer to rack & let cool completely. (Store in airtight container for up to 1 week or freeze for up to 1 month.)
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Old Fashioned Icebox Cookies Recipe
#oldfashionedrecipe #cookies #cookierecipe
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Zebra icebox cake — homemade chocolate cookies in malted milk cream
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***RECIPE, FEEDS 8***
For the cookies
1 stick (113g) butter
1 1/4 (250g) cup brown sugar (or white sugar + a glug of molasses)
3/4 cup (75g) dutch cocoa powder
1 egg
1 cup (120g) flour
1 cup (175g) mini chocolate chips
baking powder
vanilla
milk
salt
For the whipped cream
3 pints (1.5 liters) cream
1/2 cup (80g) malted milk powder (or even more if you like the taste)
1/2 cup (100g) sugar
vanilla
Melt the butter. Stir in the sugar, a little glug of vanilla, a big glug of milk, a dash of baking powder, a small pinch of salt (or a big pinch if you're using unsalted butter), cocoa powder, egg, flour and chocolate chips.
Dump the dough onto a piece of parchment or plastic wrap and shape it into a rough log. Chill until solid enough to roll into a more uniform log. Chill again until firm enough to cut into uniform thick coins of dough. Place the coins onto baking sheets and bake at 350ºF/180ºC until they look done – 10-12 minutes. Let cool completely before assembling the cakes.
Combine the cream, milk powder, sugar and a big glug of vanilla. Whip until you have whipped cream. You'll have an easier time assembling the cakes if you chill this a bit first.
Assemble the cakes by alternating cookies with heavy layers of whipped cream. Watch the video for ideas about how to shape them, but you could also just do this lasagna-style in a cake pan. Maybe bash a couple of your cookies into a powder to sprinkle over top.
Let the cakes chill in the fridge for at least a day — the cookies and cream need time to kinda melt together.
Perfect Ice Box Cookies Recipe | Oyatsu Lab.
*Ingredients*
Ice Box Cookies (36 cookies)
[Plain dough]
・100g Cake Flour
・60g Unsalted Butter
・35g Confectioners’ Sugar
・1 Egg yolk
[Chocolate Dough]
・90g Cake flour
・15g Cocoa Powder
・60g Unsalted Butter
・35g Confectioners’ Sugar
・1 Egg yolk
・20g Cranberries
・20g Chocolate Chip
Honey Soy Latte（1 serving）
・300ml Soy Milk
・Whipped Cream
・1 Tbsp Honey
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Cookie Dough - Icebox Cookies Recipe
Do you buy sleeves of premade cookie dough at the supermarket? You can make homemade cookie dough to keep in the freezer and then bake cookies whenever the mood strikes. Just slice off four or six or a dozen cookies or whatever you deserve and pop them into the oven for fresh baked cookies in a matter of minutes.
More details and a printable copy of this cookie recipe can be found at
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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking!
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Mocha Chocolate Icebox Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 hr 20 min
Prep: 20 min
Inactive: 12 hr
Yield: 8 servings
Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network