How To make Chocolate Icebox Cookies
1 stick unsalted butter
softened
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 ounces unsweetened chocolate :
melted & cooled
1 3/4 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
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 3/4 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" log. Refrigerate until firm. (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. Using a thin knife, slice each log 1/8" to 1/4" thick. Arrange the cookies 1" 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 2/3 cup of finely chopped unsalted macadamia nuts. Roll each log in 1/3 cup of finely chopped macadamias.
Chocolate Hazelnut. Add 1 cup of finely chopped, toasted and peeled hazelnuts. If desired, roll each log in 1/3 cup of finely chopped hazelnuts.
Chocolate Peanut: Add 1 cup of finely chopped unsalted roasted peanuts. If desired, roll each log in 1/3 cup of finely chopped peanuts.
How To make Chocolate Icebox Cookies's Videos
Chocolate Chip & Oatmeal Refrigerator Cookies
Made with chocolate chips and oatmeal, these refrigerator cookies are pretty much slice and bake! Whip up a few batches, keep them in the freezer or refrigerator and whenever you have a cookie craving, pull these out to bake up!
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Skip ahead:
0:00 Intro
0:35 Browning the butter
1:47 Mixing in the wet ingredients
3:39 Mixing in the dry ingredients
4:53 Adding the chocolate chips
5:44 Forming the logs
7:55 Slicing the cookies to bake
10:31 Tasting the cookies
INGREDIENTS
- 1 cup brown butter, cooled
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup rolled oats
- 1 cup miniature semi-sweet chocolate chips
INSTRUCTIONS
- In a medium skillet, melt the butter over medium heat. Allow to bubble and foam. After about 5 minutes, the foaming will lessen and the bottom of the skillet will show brown solids with the butter smelling nutty and looking golden. Scrape into a bowl and cool.
- Combine the cooled brown butter and sugars until evenly mixed, 3 minutes. Add the egg and vanilla and mix to combine. Scrape sides of the bowl to ensure even mixing. Add flour, baking soda, and salt. Mix just to combine. Add rolled oats and chocolate chips. Mix to incorporate and finish by hand to ensure it is well mixed.
- Divide dough in half and shape each half into a log. Use parchment paper or plastic wrap to compact the dough. Do not worry about over compacting. Once in tight uniform logs, twist the ends and place in the refrigerator or airtight container until firm, 2 hours.
- When ready to bake, preheat the oven to 350°F. Slice prepared cookies into ¼-inch thick and place on parchment-lined baking sheet. Sprinkle with Malden sea salt. Bake until the edges are set and the centers are just soft, 10-12 minutes. Remove from the oven and cool on pan for 5 minutes. Finish cooling on a wire rack.
#cookie #chocolatechip #oatmeal
Icebox Cookies recipe | Ofelia Japan
Icebox cookies recipe, crispy and delicious !
Do have it a try. Enjoy baking!
Ingredients:
Unsalted butter-50g
Chocolate bar-50g
Granulated sugar-30g
Cake flour-70g
Almond powder-30g
Vanilla essence-3 drops
1/2 beaten egg
Instructions:
• Bring the unsalted butter at room temperature.
1. Chop the chocolate bar finely and set aside.
2. Add the sugar to the butter and mix until it is light in color.
3.Pour the beaten egg (1/2) in 2 portions and mix.
4.Sift the flour and add the almond powder and mix until it is no longer powdery.
5.Add the chop chocolate bar(from no.1) and mix.
6.Wrap the cookie dough in a plastic wrap and fridge for 1 hour.
In the meantime, line the baking sheet with a parchment paper.
*Preheat the oven 10 minutes before baking.
7.After 1 hour, cut the cookie and form in a round shape and place in a baking sheet.
8.Bake in a preheated oven for 20 minutes at 180 degrees celsius.
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ช็อกโกแลตคุกกี้ /Chocolate icebox cookies/ チョコレートクッキー
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CHOCOLATE CHIP ICEBOX COOKIES - My Favorite Cookie Recipe!! - Sew Stitch This!
Hey All!
I asked on my Instagram account if anyone would be interested in my cookie recipe and WOW, looks like I got my answer!
Here it is! My Icebox Cookie recipe!
Instagram: Instagram.com/sew_stitch_this/
Ingredients:
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter
3/4 cup powdered sugar
2/3 cup light brown sugar
1 large egg
1 1/2 tsp vanilla extract
2 cups chocolate chips
Bake at 325F for 15-17 min and ENJOY!!!
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One of the Best Vintage Cookies EVER - Pecan Icebox Cookies #12tomatoes
Some recipes are so good that they keep being used decade after decade. This is the way these cookies have been going since 1930 when the recipe was first printed in an Imperial Sugar recipe pamphlet. These pecan icebox cookies are tender, buttery, and sweet.
INGREDIENTS
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt
1 cup chopped pecans
Get the full recipe here -
#icebox
#cookies
#vintagerecipes
#12tomatoes
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Icebox Cookies Recipe
How to make Icebox Cookies
INGREDIENTS
140g softened butter
90g powdered sugar
1 egg
1 teaspoon vanilla extract
VANILLA DOUGH
125g all purpose flour
CHOCOLATE DOUGH
115g all purpose flour
10g unsweetened cocoa powder
25g Chocolate Chips
12g sliced almond
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#cookies
#iceboxcookies
#chocolatecookies