Double chocolate refrigerator cookies
96 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Cinnamon |
| 1 | cup | Butter or margarine -- |
| Softened | ||
| 1 | cup | Sugar |
| 1 | cup | Packed brown sugar |
| 4 | ounces | Semisweet chocolate -- |
| Melted | ||
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Semisweet chocolate mini |
| Chips | ||
Directions
Combine flour, baking powder, salt, soda and cinnamon; set aside. Cream butter or margarine and sugars. Beat in melted chocolate, egg and vanilla until light and fluffy. Stir in flour mixture and chocolate chips just until blended. Shape into three 8" rolls. If dough is too soft, chill slightly before rolling. Wrap in waxed paper or plastic wrap and then with aluminum foil. chill several hours or overnight. Preheat oven to 375 degrees. Cut rolls into ¼" slices with sharp knife. Bake on ungreased baking sheet 8 to 10 minutes. Cool on wire rack. Note: If rolls are wrapped tightly, they will keep refrigerated for a week to 10 days or frozen for 2 months.
Recipe By :
File