Description

These Homemade Chocolate Icebox Cookies are a crisp, deeply chocolatey treat that is perfect for snacking, layering in icebox cakes, or making crusts for desserts. With a rich chocolate flavor, they’re simple to make and versatile.

Ingredients

2 cups (250 g) all-purpose flour

¼ cup (24 g) Dutch-process cocoa powder

½ teaspoon salt

1 cup (226 g) unsalted butter, softened but still cool

¾ cup (150 g) granulated sugar

½ cup (50 g) confectioners’ sugar

2 large egg yolks, room temperature

⅓ cup (56 g) semisweet chocolate, melted and slightly cooled

2 teaspoons pure vanilla extract

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Instructions

In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter, granulated sugar, and confectioners’ sugar on medium speed until light and fluffy, about 2 minutes.
Add the egg yolks, melted chocolate, and vanilla. Mix until well combined. Scrape down the sides and bottom of the bowl as needed.
Add the flour mixture and mix until just combined. The dough should be soft but not sticky. If it’s too sticky, chill the dough in the refrigerator for 10-15 minutes.
Divide the dough in half and roll each half into a 6-inch long log, about 2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for 2 hours, rotating the logs every 30 minutes to avoid flattening on one side.
Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
Unwrap one dough log and slice it into ¼-inch thick discs. Place the slices 1 ½ inches apart on the prepared baking sheets.
Bake for 14 minutes, rotating the pans halfway through. Allow the cookies to cool on the pan for a couple of minutes before transferring them to a wire cooling rack.

Notes

Make Icebox Cake: Layer these cookies with homemade whipped cream to make a delicious icebox cake.
Dip the Cookies: For an extra indulgent treat, dip these cookies in melted white chocolate or drizzle them with icing made from confectioners’ sugar, milk, and vanilla.
Halve the Recipe: If you’re looking for a smaller batch, simply cut all the ingredients in half and form one log of dough.
Make a Cookie Crust: Use these cookies in place of an Oreo crust for a chocolatey twist on any dessert.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 80
Sugar: 6g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg