Chocolate icebox cookies are enhanced with optional espresso powder and chopped pecans or walnuts.
Icebox cookies are such a convenience. Just shape the logs and refrigerate or freeze them until you’re ready to bake. Slice and bake as many as you want — wrap the log and place it back in the refrigerator or freezer for another day. This is a great reason to double the recipe!
PrintChocolate Icebox Cookies
These chocolate icebox cookies are an easy preparation and quick bake. The dough can be shaped and frozen, so go ahead and double the recipe!
- Prep Time: 10 minutes
- Chilling Time: 3 hours
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 dozen 1x
- Category: Cookies, Chocolate
- Method: Bake
Ingredients
Scale
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour, 6 3/4 ounces
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon espresso powder or instant coffee powder, optional
- 1/2 cup finely chopped pecans or walnuts
Instructions
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper or leave it ungreased.
- In mixing bowl with electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla and eggs, blending well.
- In another bowl, combine the flour, baking soda, salt, cocoa powder, and espresso powder, if using; stir into creamed mixture, blending thoroughly. Stir in chopped nuts.
- Place the cookie dough on a sheet of wax paper and shape into a roll about 2 inches in diameter. Wrap the roll in the wax paper and refrigerate until thoroughly chilled.
- Slice the roll into thin slices. Place on the baking sheet and bake for 10 to 12 minutes.
