Chocolate Swirl Icebox Cookies

Chocolate Keto Cookies Easy, Low Carb, & Sugar Free

WebJul 8, 2019 · When it does, use a cookie scoop (or a tablespoon) to form 11 equal sized cookies. Add the cookies to a baking sheet lined with …

1. Pre-heat your oven to 325 Degrees
2. In a medium-sized bowl add the butter and half of the chocolate chips
3. Microwave for 15-30 seconds - just enough time to slightly melt the butter and chocolate
4. Mix the two together until a chocolate sauce forms

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Chocolate Icebox Cookies Insanely Good

WebDec 11, 2023 · Instructions. In a medium bowl, mix flour, cocoa powder, cinnamon, baking powder, and salt. In a large bowl, beat butter and …

Rating: 4.1/5(46)
1. In a medium bowl, mix flour, cocoa powder, cinnamon, baking powder, and salt.
2. In a large bowl, beat butter and sugar with an electric mixer at low speed for 30 seconds. Increase speed to high and beat for 3 minutes until the mixture is fluffy.
3. Reduce mixer speed to low and add the egg and vanilla. Beat for about 20 to 30 seconds, just until combined.
4. Add the flour mixture into the butter mixture, and stir gently until combined.

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Chocolate Vanilla Swirl Icebox Cookies • Bakerita

WebNov 13, 2015 · Begin with the vanilla dough. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat …

Rating: 4.9/5(9)
1. Begin with the vanilla dough. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk and vanilla extract until fully combined. Add the flour and salt and mix until just combined. Place the dough in a bowl or on a clean counter while you prepare the chocolate dough.
2. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk, cooled chocolate, and vanilla extract until fully combined. Add the flour, cocoa powder and salt and mix until just combined. Place the dough in a separate bowl. Cover in plastic wrap and refrigerate until firm, about 1-2 hours.
3. Once the dough has firmed up, use your fingers to roll about 2 tablespoons of vanilla dough into a a long snake about 8″ long. It helps to do this on a flat, non-stick surface. Repeat until you have three rolls of vanilla dough and three rolls of chocolate. Combine the smaller rolls into one big roll and twist together carefully – you don’t want to break the dough.
4. You should have a thick, twisted log of dough at this point. Roll the dough gently to flatten out the sides, being careful not to make the log too thin – it should be about 2” diameter. Wrap the log in plastic wrap and store in the refrigerator for at least one hour or up to 2 weeks. Repeat with the remaining dough until all has been used.

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