Chocolate Refrigerator Cookies

Chocolate Refrigerator Cookies

8 Reviews 1 Pic
Leigh Anne
Recipe by  Leigh Anne

“Dough is refrigerated and cut.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. Thoroughly cream shortening and sugar; add egg and beat well. Melt chocolate over low heat. Add chocolate and vanilla to shortening mixture. Mix well.
  2. Sift dry ingredients; add to creamed mixture alternately with milk. Stir in nuts.
  3. Shape into rolls. Wrap in waxed paper; chill thoroughly or overnight.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. 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.

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Reviews (8)

Rate This Recipe
PENNY D
7

PENNY D

These cookies are really good. I used part margarine and part shortening (instead of all shortening). The dough was kind of soft even after refrigerating overnight but still well worth baking. I will send this recipe to my family and friends (along with a note of where it came from).

StephanieSuz
4

StephanieSuz

Positives: 1)Very easy to prepare, 2)Refrigerated and sliced very easily, and 3)Very nice texture after baking. Negatives: 1)Little to no chocolate taste and 2)Not very sweet. Made these exactly as written. If you plan to decorate with icing, you will solve the sweet issue. If you are relying on a chocolate taste, think again. These would do well as a sandwiching cooking. I will try again and add cocoa or just leave all the chocolate out and add almond extract and poopy seeds.

lilredwriter
3

lilredwriter

If you want a cookie that tastes like a Girl Scout Thin Mint and yet is Christmasy, try this recipe. Then when the cookies are cool, coat the top with melted mint chocolate chips, and then sprinkle on Colored sugars to make it a holiday cookie. Yummy!!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 139 cal
  • 7%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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