Double-Chocolate Icebox Cookies

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Look out! These are addictive. As with all icebox cookies, the dough can be made ahead and kept in the refrigerator for several days. Makes 24.

  • SERVINGServings

Ingredients

  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 4 Tbs. unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 large egg white
  • 1 tsp. vanilla extract
  • 4 oz. chopped semisweet chocolate, melted

Preparation

  1. Mix flour, cocoa, baking soda and salt in medium bowl. Set aside.
  2. Using electric mixer on medium speed, beat butter and both sugars in large bowl until light and fluffy, 2 to 3 minutes. Beat in egg white and vanilla. Add dry ingredients, and beat until dough is formed.
  3. Turn dough out onto sheet of wax paper, and shape into 6-inch log. Wrap log in wax paper, and freeze 1 to 3 hours, until very firm, or refrigerate overnight.
  4. Preheat oven to 350F. Grease two baking sheets. Cut log into 24 1/4-inch slices, and place slices 1 inch apart on prepared baking sheets. Bake 8 to 10 minutes, or until set. Remove from sheets, and cool on wire racks.
  5. Using fork, drizzle melted chocolate over cooled cookies in zigzag pattern. Let chocolate set.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 220
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 15 mg
  • Fat Content: 10 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 125 mg
  • Sugar Content: 22 g