Description
These homemade chocolate icebox cookies are a crisp, deeply chocolatey treat perfect for snacking, layering in icebox cakes, or making dessert crusts. With their rich flavor and versatility, they’re the perfect addition to any dessert.
Ingredients
2 cups all-purpose flour
¼ cup Dutch-process cocoa powder
½ teaspoon salt
1 cup unsalted butter, softened but still cool
¾ cup granulated sugar
½ cup confectioners’ sugar
2 large egg yolks, at room temperature
⅓ cup semisweet chocolate, melted and slightly cooled
2 teaspoons pure vanilla extract
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- Cream the butter and sugars: Beat the softened butter, granulated sugar, and confectioners’ sugar on medium speed until light and fluffy, about 2 minutes.
- Add egg yolks and melted chocolate: Add the egg yolks, melted chocolate, and vanilla extract. Mix until well combined.
- Combine the wet and dry ingredients: Gradually add the flour mixture to the butter mixture and mix until just combined. If the dough is sticky, refrigerate for 10-15 minutes.
- Shape the dough: Divide the dough into two halves. Roll each half into a 6-inch long log, about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for 2 hours, rotating them halfway through to prevent flattening.
- Preheat the oven: Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- Slice and bake: Slice the dough into ¼-inch thick discs and place them 1 ½ inches apart on the prepared baking sheets. Bake for 14 minutes, rotating the pans halfway through. Let the cookies cool on the pans for a couple of minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Make an icebox cake: Layer these cookies with homemade whipped cream and refrigerate overnight for an indulgent dessert.
- Dip in white chocolate: Melt white chocolate and dip the cookies in it for a fun twist.
- Halve the recipe: If you want a small batch, cut the ingredients in half and make one log of dough.
- Cookie crust: Use these cookies as a substitute for an Oreo crust in desserts.
- Storage: Store the baked cookies in an airtight container for up to 1 week.
- Freezing: Wrap baked cookies in plastic wrap and store in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
