Chocolate Refrigerator Cookies
Indulge your sweet tooth with these decadent Chocolate Refrigerator Cookies, a make-ahead treat that’s as elegant as it is easy to bake! This recipe combines rich cocoa powder, semi-sweet chocolate chips, and a hint of brown sugar for a perfectly balanced sweetness in every bite. The dough is shaped into logs and chilled, making it simple to slice and bake whenever you’re ready, whether for last-minute guests or a cozy treat for yourself. With a soft, chewy center and crisp edges, these cookies offer a delightful texture contrast, and their slightly chilled prep ensures ultra-clean slices for a professional finish. Perfect for holiday cookie swaps, afternoon snacks, or anytime chocolate cravings strike, these refrigerator cookies are a versatile, freezer-friendly addition to your recipe collection. Bake up a batch and experience pure chocolate bliss!
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 1 piece Large egg
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 50 grams Cocoa powder (unsweetened)
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 100 grams Semi-sweet chocolate chips
Instructions
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer at medium speed.
Add the egg and vanilla extract to the bowl, and mix until well combined, scraping down the sides of the bowl as needed.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Divide the dough into two equal portions and shape each portion into a log approximately 2 inches (5 cm) in diameter. Wrap each log tightly in plastic wrap.
Refrigerate the cookie dough logs for at least 2 hours, or until firm. You can also chill them overnight for easier slicing.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Remove the cookie dough logs from the refrigerator and unwrap them. Using a sharp knife, slice the logs into 1/4-inch (6 mm) thick rounds.
Place the slices onto the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze the dough for up to 3 months for future baking.
Nutrition Facts
Calories |
106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.7 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
