Chocolate Icebox Cookies
Author: Inspired by Freida Miller
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
  • 1 ounce unsweetened chocolate
  • ½ ounce semisweet chocolate chips
  • 8 tablespoons butter, softened
  • ½ cup plus 2 tablespoons sugar
  • 1 egg, room temperature
  • ¾ teaspoon vanilla extract
  • 1 cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  1. For the cookies:
  2. Melt unsweetened and semisweet chocolates together. Set aside to cool.
  3. Place butter and sugar into mixing bowl. Beat together for 3 minutes, scraping bowl down as needed. Add egg followed by vanilla.
  4. Blend in flour, cocoa, baking powder and salt. Lastly, add melted chocolate.
  5. Transfer dough to wax paper, wrap it up and refrigerate for at least 1 hour. Once dough is firm, shape into a log, 12” long and 1½” in diameter. Wrap up and refrigerate for several hours or overnight.
  6. Preheat oven to 325°. Line 2 baking pans with parchment paper and set aside.
  7. Slice dough ¼“ thick. Transfer to prepared pans. Bake in 325° for 12-14 minutes, rotating pans top to bottom and front to back halfway through. Cookies will lose their shine as they bake.
  8. Cool on baking pans.
  9. Betsy's tidbits:
  10. The dough must first be refrigerated in a ball or disc shape before it can be rolled into a log or else it will not hold its shape.
  11. The log may be frozen. Thaw in the refrigerator before slicing and baking.
Additional time is needed to refrigerate dough.
Recipe by Desserts Required at