Imagine a cookie that's not just a treat, but a slice of pure chocolate heaven! These Chocolate Slices Refrigerator Cookies are the ultimate dessert that combines convenience, rich chocolate flavor, and a melt-in-your-mouth texture that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cookies are about to become your new go-to dessert that's impossibly easy to make and irresistibly delicious to eat.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, sift together the all-purpose flour and unsweetened cocoa powder to ensure no lumps remain.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Transfer the dough onto a piece of plastic wrap and shape into a log approximately 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours or overnight to firm up the dough.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough log from the refrigerator and unwrap. Using a sharp knife, slice the log into 1/4-inch thick rounds.
- Place the cookie slices about 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly set and the cookies appear dry.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect creamy texture when creaming with powdered sugar.
- Chill the dough thoroughly: The refrigeration step is crucial! This helps the cookies maintain their shape and develop a richer flavor.
- Use a sharp knife when slicing the cookie log to get clean, even rounds. For extra precision, rotate the log as you slice.
- Don't overbake! The cookies should look slightly underdone when you remove them from the oven, as they'll continue to set while cooling.
- For a gourmet touch, try using high-quality dark chocolate chips or add a sprinkle of sea salt on top before baking.
- These cookies freeze beautifully - wrap the dough log in plastic wrap and then aluminum foil, and freeze for up to 3 months for spontaneous baking.
- For uniform cookies, you can use a ruler to measure and mark your cookie log before slicing.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 14g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: 20mg
