2 3/4 c All-purpose flour 1/2 ts Baking powder 1/2 ts Salt 1/4 ts Baking soda 1/4 ts Cinnamon 1 c Butter or margarine; -softened 1 c Sugar 1 c Packed brown sugar 4 oz Semisweet chocolate; melted 1 Egg 1 ts Vanilla extract 2 c Semisweet chocolate mini -chips Combine flour, baking powder, salt, soda and cinnamon; set aside. Cream butter or margarine and sugars. Beat in melted chocolate, egg and vanilla until light and fluffy. Stir in flour mixture and chocolate chips just until blended. Shape into three 8" rolls. If dough is too soft, chill slightly before rolling. Wrap in waxed paper or plastic wrap and then with aluminum foil. chill several hours or overnight. Preheat oven to 375 degrees. Cut rolls into 1/4" slices with sharp knife. Bake on ungreased baking sheet 8 to 10 minutes. Cool on wire rack. Note: If rolls are wrapped tightly, they will keep refrigerated for a week to 10 days or frozen for 2 months. -----
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CHOCOLATE CREAM CHEESE REFRIGERATOR COOKIES
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Cookie Dough | Basics with Babish
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Today we're making all different kinds of cookies using one master dough - slight tweaks yield triple chocolate, macadamia nut/coconut/cranberry/white chocolate, coffee-toffee, and pretzel/m&m/butterscotch/kettle corn/butterfinger madness cookies!
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Standard Refrigerator Cookies
Chocolate Icebox Cookies with Dulce de Leche | Global Eats | Better Homes & Gardens
Sandwich creamy dulce de leche betwen two chocolate cookies for a Mexican dessert delight.
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Icebox Bullseye Cookies
Almost too pretty to eat, the center of the Bullseye cookie consists of a buttery vanilla dough which is encased by the same dough — but with the addition of melted chocolate. After some chill time in the icebox, the dough is sliced and baked, resulting in perfect, uniform cookies. These are great for cookie swaps, holidays and any time you have a craving for something a little sweet.