CHOCOLATE CHIP ICEBOX COOKIES
Putting chocolate chips in these refrigerator cookies make them deliciously different. This treat is always welcome at my house.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 cookies.
Number Of Ingredients 11
Steps:
- In a small bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 129mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP COOKIE ICEBOX CAKE
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
- Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
- Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
- Slice into wedges to serve.
CHOCOLATE ICEBOX COOKIES
Steps:
- In a medium bowl, mix flour, cocoa powder, cinnamon, baking powder, and salt.
- In a large bowl, beat butter and sugar with an electric mixer at low speed for 30 seconds. Increase speed to high and beat for 3 minutes until the mixture is fluffy.
- Reduce mixer speed to low and add the egg and vanilla. Beat for about 20 to 30 seconds, just until combined.
- Add the flour mixture into the butter mixture, and stir gently until combined.
- Divide the dough in two and roll each into a 2-inch-wide cylinder. Wrap the cylinders in wax paper, twisting the ends to seal them. Chill the dough until firm, at least 2 hours.
- Place baking racks at the top and bottom thirds of the oven. Preheat the oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper.
- Slice the dough into 1/4-inch rounds. Place the cookies on the sheet pans 1 inch apart.
- Bake the cookies in the preheated oven for 5 to 6 minutes. Switch the sheet pans so that the top pan is now at the bottom, and vice versa. Bake for another 5 to 6 minutes, until the cookies are golden brown around the edges.
- Allow the cookies to cool on the sheet pans for 1 minute. Transfer them into a wire rack and let them cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts :
CINNAMON CHIP ICEBOX COOKIES
Enjoy these delicious cinnamon cookies for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 1
Number Of Ingredients 6
Steps:
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating on low speed just until blended. Stir in baking chips and pecans.
- Divide dough into 3 (2-cup) portions; roll each portion into 12-inch log. Wrap logs in waxed paper. Refrigerate 8 hours, or freeze in airtight container up to 3 months.
- Heat oven to 350°F. Unwrap dough; cut into 1/2-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE CHIP ICEBOX COOKIES
Make and share this Chocolate Chip Icebox Cookies recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 25m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- In a small mixing bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight.
- Unwrap and cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
CHOCOLATE-CHIP-COOKIE ICEBOX CAKE
Provided by Martha Stewart
Categories dessert
Time 10h10m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- To make the cookies: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl. With an electric mixer on medium-high speed, beat the butter and both sugars until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed. Add flour mixture in 3 batches, then beat in vanilla. Fold in chocolate chips.
- Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart. Bake until edges are golden brown and centers are set, 14 to 16 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely.
- To make the cream: With an electric mixer on medium speed, whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add granulated sugar and whiskey (if using). Whisk on medium-high speed until medium-stiff peaks form. Refrigerate until ready to use.
- To assemble the cake, dab the bottom of 11 cookies with a very small amount of cream mixture; arrange 9 in a circle on a serving plate, with 2 cookies in the middle. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layer (staggering cookies), ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
- To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake. Garnish with chocolate curls.
- To serve, cut the cake into wedges with a serrated knife.
COCONUT ICEBOX COOKIES
Coconut flavored refrigerator cookies. They're light, crisp and delicious.
Provided by Nan
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 2h30m
Yield 24
Number Of Ingredients 9
Steps:
- Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
- Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 17 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 138.1 mg, Sugar 9.5 g
CHOCOLATE ICEBOX COOKIES
These cookies are a simple treat with rich chocolate flavor and a nice crunch.-Mary Neville, Fredericktown, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large bowl. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Chill until firm, about 15-20 minutes.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIE ICEBOX CAKE
The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 6
Steps:
- Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
- Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
- Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.
FOUR-FLAVOUR ICEBOX COOKIES
This makes a large batch of rich dough, with numerous possibilities for flavouring -- great for catering, pot-lucks, Christmas cookie exchanges, and other large gatherings of cookie lovers. Few will discern, however, that they all are made from the same dough. Prep time does not include chilling.
Provided by Jenny Sanders
Categories Dessert
Time 1h30m
Yield 108 cookies
Number Of Ingredients 19
Steps:
- Cream the butter and beat in the sugars, one at a time.
- Add the eggs and vanilla, beat well.
- Mix the flour, baking soda and salt.
- Work into the creamed mixture.
- Divide the dough into four equal parts.
- Mix the oats and cinnamon into one part.
- Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
- Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
- Toast the coconut lightly in an ungreased heavy skillet.
- Let cool and mix the coconut and minced ginger into the last part.
- Shape each flavoured dough into an even log, 2" in diameter.
- Roll up tightly in waxed paper or plastic.
- Chill from 1 hour to 24 hours until wanted.
- Logs can also be frozen; thaw ten minutes before slicing.
- Cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
- They should be just very lightly browned.
- Place well apart, as they spread.
- The dough should still be quite chilled when it goes into the oven.
Nutrition Facts : Calories 75.9, Fat 4.3, SaturatedFat 2.7, Cholesterol 12.5, Sodium 68.6, Carbohydrate 8.9, Fiber 0.5, Sugar 4.2, Protein 0.9
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