Best Chocolate Refrigerator Cookies Recipes

CHOCOLATE OATMEAL REFRIGERATOR COOKIES

Steps:

• 1. In sauce pan melt margarine. Add sugar, cocoa, and milk. Stir over medium high heat until it drops a soft ball. Do not over cook this or cookies will crystalize. Undercooking will make the cookies runny.
• 2. Remove from heat and add rest of ingredients. Spoon onto cookie sheet covered with wax paper, rice paper, or silpat. Refrigerate.
• 3. Note: Do not use quick oatmeal. It makes the cookies mushy. Refrigerate while still warm to avoid crystallization of chocolate. This cookie is not for the faint of heart. The chocolate is easy to under or over cook.
• 4. Dropping a soft ball: have a glass of cold water handy while you stir the chocolate mixture. As it gets close to being done, begin drizzling small amounts of chocolate into the glass. As soon as the chocolate begins to ball up as it sinks in the water you have reached soft ball or soft crack. Take the pot off the heat immediately.

CHOCOLATE REFRIGERATOR COOKIES

Steps:

• Thoroughly cream shortening and sugar; add egg and beat well. Melt chocolate over low heat. Add chocolate and vanilla to shortening mixture. Mix well.
• Sift dry ingredients; add to creamed mixture alternately with milk. Stir in nuts.
• Shape into rolls. Wrap in waxed paper; chill thoroughly or overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Using a sharp knife, cut 1/4 inch thick slices off the rolls and place about 2 inches apart on cookie sheets. Bake 8 to 10 minutes.

CHOCOLATE CHIP REFRIGERATOR COOKIES

Steps:

• in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
• In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till 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 and walnuts or pecans, is using, until evenly incorporated.
• Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
• Smooth the wax paper around the dough to help form the logs.
• Refrigerate the dough for 30-40 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 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.
• Preheat oven to 375*.
• Grease several baking sheets or coat with nonstick spray.
• Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" 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 slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
• Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
• Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
• Let stand until completely cooled.
• May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.

REFRIGERATOR COOKIES WITH CHOCOLATE SPRINKLES

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the vanilla and oats. Next, combine the flour, baking soda and salt; stir into the creamed mixture. Divide the dough into 3 sections, and shape each section into a log about 8 inches long. Roll each log in the sprinkles to coat, then wrap them in waxed paper and chill overnight.
• Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. Cut the cookie dough rolls into 1/4 inch slices and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.

CHOCOLATE REFRIGERATOR COOKIES

Steps:

• Melt over hot water the chocolate.
• Sift the flour, baking powder and salt together and set aside.
• Combine the shortening and vanilla and beat till creamy.
• Beat the sugar in gradually and then beat in the the 2 eggs one at a time.
• Add the flour mixture, melted chocolate and nuts, if using, and mix well.
• Shape on waxed paper in three 10" rolls. Roll up. Chill several hours or overnight.
• Preheat oven to 375°F
• Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
• Bake at 375 F for 6-8 minutes.