Chocolate Icebox Slice-and-Bake Cookies
Crisp, deeply chocolatey rolled cookies with a 19th-century pedigree — chilled dough, thin slices, and a satisfying snap straight from the oven.
Ingredients
- ½ cupunsalted butter(room temperature, ½ cup)
- 1 cupgranulated sugar(1 cup)
- 1 largeegg
- 2 ozdark chocolate(70% cacao, melted and cooled)
- ¼ tspfine salt
- 2 ½ cupsall-purpose flour(about 2½ cups, spooned and leveled)
- 2 tspbaking powder
- ¼ cupwhole milk(¼ cup)
Method
- 01
In a stand mixer fitted with the paddle attachment, beat the ½ cup unsalted butter on medium speed until smooth and fluffy, about 2 minutes.
- 02
Add the 1 cup granulated sugar in a steady stream and continue beating until pale and well combined, about 2 more minutes.
- 03
Add the 1 large egg and beat until fully incorporated, scraping down the sides of the bowl as needed.
- 04
Pour in the 2 oz melted dark chocolate and the ¼ tsp fine salt, then mix on low until the batter is uniformly dark and glossy.
- 05
Whisk together the 2 ½ cups all-purpose flour and 2 tsp baking powder in a separate bowl.
- 06
With the mixer on low, add the flour mixture in three additions, alternating with the ¼ cup whole milk (flour–milk–flour–milk–flour). Mix just until no dry streaks remain — do not overmix.
- 07
Turn the dough out onto a lightly floured surface. It will be soft. Divide it in half and shape each portion into a log about 5 cm (2 in) in diameter. Wrap tightly in plastic wrap.
- 08
Refrigerate the logs for at least 2 hours, or overnight, until very firm. This is what makes clean, thin slices possible.
- 09
When ready to bake, preheat the oven to 180 °C (350 °F) and line two baking sheets with parchment paper.
- 10
Unwrap a log and slice into rounds about 4 mm (⅛ in) thick using a sharp knife. Arrange slices 3 cm apart on the prepared baking sheets.
- 11
Bake for 10–12 minutes, until the edges are set and the tops look dry but not cracked. The cookies will crisp further as they cool.
- 12
Transfer to a wire rack and cool completely before storing. They keep in an airtight container for up to 1 week.
Adapted from public domain & community sources