Chocolate Icebox Cookies
By America's Test KitchenPublished on January 31, 2011
Yield
Makes about 45
Ingredients
2 cups unbleached all-purpose flour, (10 ounces/283 grams)2 teaspoons vanilla extract 2 ounces (57 grams) semisweet chocolate, melted and cooled2 large egg yolk ½ teaspoon salt ½ cup (2 ounces/57 grams) confectioners' sugar ¼ cup Dutch-processed cocoa, sifted¾ cup (5 ¼ ounces/149 grams) granulated sugar 16 tablespoons unsalted butter, softened but still cool, (2 sticks)
Before You Begin
These wafer-like cookies bake up fairly thin with a crumbly, sandy texture.
Instructions
- Whisk together the flour, cocoa, and salt in a medium bowl; set aside.
- Either by hand or with an electric mixer, beat the butter and sugars at medium speed until light and fluffy, 1 to 1 1/2 minutes. Scrape the sides of the bowl with a rubber spatula. Add the yolks, melted chocolate, and vanilla and beat until incorporated, 15 to 20 seconds. Scrape the bowl with a rubber spatula. Add the dry ingredients and mix at low speed until a dough forms and is thoroughly mixed, about 25 to 30 seconds.
- The dough will be soft but should not be sticky. If the dough is sticky, chill it for 10 to 15 minutes. Devide the dough in half. Working with one half at a time, roll the dough on a clean work surface into a log measuring 6 inches long and 2 inches thick. Wrap each log in plastic and refrigerate at least 2 hours or up to 3 days. (Dough can be frozen up to 1 month. Wrap the logs in plastic and then foil before freezing.)
- Adjust the oven racks to the upper- and lower-middle positions. Heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- Unwrap the dough logs one at a time and with a sharp knife, cut the dough into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 to 1 inch apart.
- Bake until the edges begin to brown, about 14 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack with a wide metal spatula.
Yield
Makes about 45Ingredients
2 cups unbleached all-purpose flour, (10 ounces/283 grams)
2 teaspoons vanilla extract
2 ounces (57 grams) semisweet chocolate, melted and cooled
2 large egg yolk
½ teaspoon salt
½ cup (2 ounces/57 grams) confectioners' sugar
¼ cup Dutch-processed cocoa, sifted
¾ cup (5 ¼ ounces/149 grams) granulated sugar
16 tablespoons unsalted butter, softened but still cool, (2 sticks)
Test Kitchen Techniques
Ingredients
2 cups unbleached all-purpose flour, (10 ounces/283 grams)
2 teaspoons vanilla extract
2 ounces (57 grams) semisweet chocolate, melted and cooled
2 large egg yolk
½ teaspoon salt
½ cup (2 ounces/57 grams) confectioners' sugar
¼ cup Dutch-processed cocoa, sifted
¾ cup (5 ¼ ounces/149 grams) granulated sugar
16 tablespoons unsalted butter, softened but still cool, (2 sticks)
Test Kitchen Techniques
Ingredients
2 cups unbleached all-purpose flour, (10 ounces/283 grams)
2 teaspoons vanilla extract
2 ounces (57 grams) semisweet chocolate, melted and cooled
2 large egg yolk
½ teaspoon salt
½ cup (2 ounces/57 grams) confectioners' sugar
¼ cup Dutch-processed cocoa, sifted
¾ cup (5 ¼ ounces/149 grams) granulated sugar
16 tablespoons unsalted butter, softened but still cool, (2 sticks)
Test Kitchen Techniques
Why This Recipe Works
Our chocolate icebox cookies recipe produces a cookie with a texture that is tender yet sturdy and a deep, chocolaty flavor. Additionally, because they are sliced from a log of dough, the cookies in a single batch bake up with a uniform shape and size so that the cookies match up and make attractive sandwiches.
Before You Begin
These wafer-like cookies bake up fairly thin with a crumbly, sandy texture.
Instructions
- Whisk together the flour, cocoa, and salt in a medium bowl; set aside.
- Either by hand or with an electric mixer, beat the butter and sugars at medium speed until light and fluffy, 1 to 1 1/2 minutes. Scrape the sides of the bowl with a rubber spatula. Add the yolks, melted chocolate, and vanilla and beat until incorporated, 15 to 20 seconds. Scrape the bowl with a rubber spatula. Add the dry ingredients and mix at low speed until a dough forms and is thoroughly mixed, about 25 to 30 seconds.
- The dough will be soft but should not be sticky. If the dough is sticky, chill it for 10 to 15 minutes. Devide the dough in half. Working with one half at a time, roll the dough on a clean work surface into a log measuring 6 inches long and 2 inches thick. Wrap each log in plastic and refrigerate at least 2 hours or up to 3 days. (Dough can be frozen up to 1 month. Wrap the logs in plastic and then foil before freezing.)
- Adjust the oven racks to the upper- and lower-middle positions. Heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- Unwrap the dough logs one at a time and with a sharp knife, cut the dough into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 to 1 inch apart.
- Bake until the edges begin to brown, about 14 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack with a wide metal spatula.
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