Chocolate Chip Icebox Cookies

Day 12 – Christmas Cookie Style

Chocolate Chip Icebox Cookies - Freeze, Slice, Bake #25DaysCookieStyle www.SweetDashofSass.com

In case you missed yesterday’s ‘Day 11 Cookie’ post for Marshmallow Blondies, CLICK HERE!  Today’s {NEW} cookie recipe is Chocolate Chip Icebox Cookies.

My mom has been making these cookies on her cookie platters for several years now.  When I went home a few weeks ago, we happened to make these cookies together.  Brought back such fun holiday memories.

Who doesn’t love chocolate chip cookies?  Especially ones where you can make the dough in advance – freeze, slice, and bake!  Don’t feel like making the entire batch?  This dough is good frozen up to 2 months!  Just bake a few slices and save the rest for another day!  This is definitely a recipe to pin and share for later!!

Last Year’s Recipe:  If you are looking for a soft and chewy chocolate chip cookie recipe with the addition of caramel — look no further.  This recipe is for you.  Seriously, these might be one of my all time favorite cookies that I happened to make last year.  Read the blog post about what the secret ingredient is to soft baked cookies!  Click on photo at bottom of post for a direct link to this recipe!

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle.  If you happen to make any of the cookie recipes, tag me on social media and use this hashtag.  I’d love to see all of your holiday baking photos from your home!

Happy Baking!

Chocolate Chip Icebox Cookies
 
Author:
Recipe type: Dessert
Ingredients
  • 1⅔ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter, slightly softened
  • ¼ cup corn or vegetable oil
  • ⅓ cup packed light brown sugar
  • ⅓ cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup (6 ounces) semisweet chocolate mini morsels
Instructions
  1. In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, oil, brown sugar and sugar until fluffy and well blended. Add the egg and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture, then the chocolate morsels, until evenly incorporated.
  2. Spoon half the dough onto a sheet of waxed paper, forming a rough log about 7 inches long.
  3. TIP: Cut through an entire empty cardboard tube from a paper towel roll. Wrap tube around dough covered in wax paper to help form your log shape.
  4. Repeat with the second dough portion. Smooth the wax paper around the dough to help form the logs. Refrigerate the dough for 30 to 40 minutes, or until firmed up and easier to handle. Reshape the logs, smoothing them further. Roll the logs up in sheets of plastic wrap, twisting the ends to keep the wrap from unrolling. Freeze the logs until completely frozen, at least 3 hours. Bake immediately, or transfer to an airtight plastic bag and freeze for up to 2 months.
  5. Preheat the oven to 375˚F. Line baking sheets with parchment paper or grease baking sheet with non-stick cooking spray.
  6. Carefully peel the plastic wrap from a dough log. Using a large, sharp knife, cut crosswise into generous ¼” thick slices; due to the morsels, the dough won’t cut neatly, so it may be necessary to pat and smooth the slices back into shape. Using a spatula, carefully transfer the slices to the baking sheets, spacing them about 2 inches apart. If desired, repeat with the second log, or save it to bake another time.
  7. Bake the cookies, one sheet at a time, in the upper third of the oven for 7 to 10 minutes, or until golden all over and just slightly golden around the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
  8. Store in an airtight container for up to 1 week or freeze up to 2 months.

Tip:  These cookies are soft, but more on the shortbread style.  If you like nuts, you can easily add 3/4 cup into the batter with the chocolate chips.

Source:  Nancy Baggett’s All American Cookie Book

Chocolate Chip Icebox Cookies - Freeze, Slice, Bake #25DaysCookieStyle www.SweetDashofSass.com

Chocolate Chip Icebox Cookies - Freeze, Slice, Bake #25DaysCookieStyle www.SweetDashofSass.com

Chocolate Chip Icebox Cookies - Freeze, Slice, Bake #25DaysCookieStyle www.SweetDashofSass.com

Chocolate Chip Icebox Cookies - Freeze, Slice, Bake #25DaysCookieStyle www.SweetDashofSass.com

Chocolate Chip Icebox Cookies - Freeze, Slice, Bake #25DaysCookieStyle www.SweetDashofSass.com

Chocolate Chip Icebox Cookies - Freeze, Slice, Bake #25DaysCookieStyle www.SweetDashofSass.com

Chocolate Chip Icebox Cookies - Freeze, Slice, Bake #25DaysCookieStyle www.SweetDashofSass.com

Chocolate Chip Icebox Cookies - Freeze, Slice, Bake #25DaysCookieStyle www.SweetDashofSass.com

#25DaysCookieStyle Flashback Recipe Below  (click on photo)

Caramel Chocolate Chip Cookies - #25DaysCookieStyle www.SweetDashofSass.com

—————————————————————————

Like me on Facebook: Sweet Dash of Sass CLICK LINK —> Sweet Dash of Sass

Follow me on Instagram @SweetDashofSass

Follow me on Twitter @SweetDashofSass

—————————————————————————

copyright

Comments:

  1. Yum! Anything that involves chocolate is always good, that’s my mantra :)

Trackbacks

  1. […] case you missed yesterday’s ‘Day 12 Cookie’ post for Chocolate Chip Icebox Cookies, CLICK HERE!  Today’s {NEW} cookie recipe is Fluffernutter […]

Leave a Comment:

*

Rate this recipe: