Double Chocolate Refrigerator Cookies

2 3/4 cups Flour
1/2 teaspoons Baking powder
1/2 teaspoons Salt
1/4 teaspoons Baking soda
1/4 teaspoons Cinnamon
1 cups Butter or margarine (softened)
1 cups Sugar
1 cups Brown sugar (firmly packed)
4 oz Semi-sweet chocolate (melted)
1 Egg
1 teaspoons Vanilla extract
2 cups Semi-sweet chocolate chips (preferrably miniature chips)

Combine flour, salt, baking soda, baking powder and cinnamon in a bowl and set aside. Cream together white and brown sugar and butter in another bowl. Mix in the melted chocolate, vanilla extract and egg til fluffy and light. Add in the chocolate chips and flour mixture until just blended, do not overmix. Shape dough in to 3 8 inch logs or rolls. If the dough is too soft to work with, chill for an hour before rolling. Wrap dough in wax paper or saran wrap, then wrap again in foil. Chill for 3 or more hours, or overnight. Pre-heat oven to 375F degrees. Slice logs into 1/4 inch slices using a sharp knife. Bake for 8-10 minutes on un-greased cookie sheets. Cool cookies on wire racks. Dough can be kept in refrigerator for up to 10 days or can be frozen for several months.

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