# 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.

_Dessert · American_

Prep: 20 min · Cook: 12 min · Total: 32 min · Yields: 36 servings

## Ingredients

- ½ cup unsalted butter (room temperature, ½ cup)
- 1 cup granulated sugar (1 cup)
- 1 large egg
- 2 oz dark chocolate (70% cacao, melted and cooled)
- ¼ tsp fine salt
- 2 ½ cups all-purpose flour (about 2½ cups, spooned and leveled)
- 2 tsp baking powder
- ¼ cup whole milk (¼ cup)

## Instructions

1. 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.
2. Add the 1 cup granulated sugar in a steady stream and continue beating until pale and well combined, about 2 more minutes.
3. Add the 1 large egg and beat until fully incorporated, scraping down the sides of the bowl as needed.
4. Pour in the 2 oz melted dark chocolate and the 0.25 tsp fine salt, then mix on low until the batter is uniformly dark and glossy.
5. Whisk together the 2½ cups all-purpose flour and 2 tsp baking powder in a separate bowl.
6. 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.
7. 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.
8. Refrigerate the logs for at least 2 hours, or overnight, until very firm. This is what makes clean, thin slices possible.
9. 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.

## Tip

> Slice the chilled log with one clean downward press rather than a sawing motion — sawing distorts the round shape and drags the dough. A thin, sharp chef's knife works better than a serrated blade here.

Tags: classic, make-ahead, comfort-food, slice-and-bake, chocolate

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Canonical: https://just-recipes.io/recipes/chocolate-icebox-slice-and-bake-cookies
Source: https://archive.org/details/bostoncookingsch00farm