Chocolate Refrigerator Cookies

Refrigerator cookies are a busy baker's dream: an easy dough you can keep in the refrigerator for up to 2 weeks, slicing off and making cookies as you “need” them.

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Cook Time:
30 mins
Additional Time:
2 hrs 45 mins
Total Time:
3 hrs 15 mins
Servings:
1
Yield:
30 cookies
Nutrition Profile:

Ingredients

  • ½ cup whole-wheat pastry flour

  • ½ cup all-purpose flour

  • ½ cup unsweetened cocoa powder, sifted

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ¾ cup packed light brown sugar

  • 1/2 cup plus 2 tablespoons granulated sugar

  • 6 tablespoons cool unsalted butter, cut into chunks

  • 1 large egg white

  • 1 teaspoon vanilla extract

Directions

  1. Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

Tips

Make Ahead Tip: Store unbaked dough, tightly wrapped, in the refrigerator for up to 2 weeks; store baked cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

While the round log of dough is chilling, it will flatten on one side, resulting in irregularly shaped cookies. To keep the log (and the cookies) round, split open a cardboard tube, such as a paper towel tube, and lay the log inside the tube before refrigerating.

Originally appeared: EatingWell Magazine, August/September 2006

Nutrition Facts (per serving)

73 Calories
3g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 1
Serving Size 1 cookie
Calories 73
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 9g
Protein 1g 2%
Total Fat 3g 3%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Vitamin A 71IU 1%
Folate 1mcg 0%
Sodium 32mg 1%
Calcium 3mg 0%
Iron 0mg 2%
Magnesium 8mg 2%
Potassium 27mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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