Chocolate Refrigerator Cookies
Need a lacto ovo vegetarian hor d'oeuvre? Chocolate Refrigerator Cookies could be an excellent recipe to try. This recipe serves 30. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 72 calories. For 9 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 34 would say it hit the spot. Head to the store and pick up light brown sugar, butter, salt, and a few other things to make it today. It is brought to you by Eating Well. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. With a spoonacular score of 5%, this dish is improvable. Users who liked this recipe also liked Chocolate Refrigerator Cookies, Double Chocolate Oatmeal Refrigerator Cookies, and Chocolate Gluten Free Refrigerator Cookies.
Servings: 30
Preparation duration: 30 minutes
Cooking duration: 165 minutes
Ingredients:
1/4 teaspoon baking soda
6 tablespoons cool unsalted butter, cut into chunks
1 large egg white
1/2 cup all-purpose flour
1/2 cup plus 2 tablespoons granulated sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/2 cup whole-wheat pastry flour
Equipment:
baking paper
hand mixer
baking sheet
plastic wrap
whisk
bowl
oven
wire rack
Cooking instruction summary:
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 350F. Line 2 large baking sheets with parchment paper or silicone baking mats.Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
Step by step:
1. 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 350F. Line 2 large baking sheets with parchment paper or silicone baking mats.Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening.
2. Place the cookies 1 inch apart on the baking sheet.
3. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
Nutrition Information:
covered percent of daily need
