CHOCOLATE CHIP REFRIGERATOR COOKIES
These are simple, and very, very good...they have a tender crisp texture..you can make the dough up to 2 months ahead, and can have homemade cookies in 15 minutes..simply, remove from freezer, slice and bake..
Provided by grandma2969
Categories Dessert
Time 22m
Yield 40-45 2 1/2
Number Of Ingredients 11
Steps:
- in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
- In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till fluffy and well blended. add the egg and vanilla and beat until evenly incorporated.
- Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, is using, until evenly incorporated.
- Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
- Smooth the wax paper around the dough to help form the logs.
- Refrigerate the dough for 30-40 minutes, or until firmed up and easier to handle.Reshape the logs, smoothing them further. roll the logs up in sheets of plastic wrap, twisting the ends to keep wrap from unrolling.
- Freeze the logs until completely frozen, at least 3 hours.
- Bake immediately or transfer to an airtight plastic bag and freeze for up to 2 months.
- Preheat oven to 375*.
- Grease several baking sheets or coat with nonstick spray.
- Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly. so it may be necessary to pat and smooth the slices back into shape.
- Using a spatula, carefully transfer slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
- Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
- Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
- Let stand until completely cooled.
- May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.
Nutrition Facts : Calories 102.3, Fat 6.6, SaturatedFat 2.6, Cholesterol 11.4, Sodium 47.6, Carbohydrate 10.5, Fiber 0.5, Sugar 5.9, Protein 1.2
CHOCOLATE REFRIGERATOR COOKIES
Make and share this Chocolate Refrigerator Cookies recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 46m
Yield 240 cookies, 240 serving(s)
Number Of Ingredients 9
Steps:
- Melt over hot water the chocolate.
- Sift the flour, baking powder and salt together and set aside.
- Combine the shortening and vanilla and beat till creamy.
- Beat the sugar in gradually and then beat in the the 2 eggs one at a time.
- Add the flour mixture, melted chocolate and nuts, if using, and mix well.
- Shape on waxed paper in three 10" rolls. Roll up. Chill several hours or overnight.
- Preheat oven to 375°F
- Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
- Bake at 375 F for 6-8 minutes.
Nutrition Facts : Calories 23.5, Fat 1, SaturatedFat 0.4, Cholesterol 1.8, Sodium 24.9, Carbohydrate 3.4, Fiber 0.2, Sugar 1.9, Protein 0.3
TOP SECRET CHOCOLATE COOKIES
Steps:
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.
- Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
- Remove to a wire rack to cool.
CHOCOLATE OVERLOAD COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Line two baking sheets with parchment paper.
- Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
- Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
- When ready to bake, preheat the oven to 350 degrees F.
- Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.
GRANDMA'S REFRIGERATOR COOKIES
Creamy chocolate cookie with coconut and walnuts. No baking, just put in the refrigerator. This was my grandmother's personal version of this no-bake cookie. This is much richer and a pure chocolate lover's delight.
Provided by JUDYCAROL3
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h17m
Yield 24
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
- Chill until firm, about 1 hour.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.2 g, Cholesterol 10.6 mg, Fat 12.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 32.8 mg, Sugar 16.6 g
REFRIGERATOR COOKIES
"During the holidays, I usually keep at least two rolls of this cookie dough in my freezer in case I need something special in a hurry," writes Dottie Gray of Bartlett, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Gradually add flour and mix well. Fold in the cherries and pecans. Shape dough into two 8-in. x 2-in. rolls; wrap in waxed paper and freeze. , To use frozen dough: Unwrap and let stand at room temperature for about 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 47mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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- Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.
- Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.
- Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).
- When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
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