Chocolate Refrigerator Cookies Recipe -
Chocolate Refrigerator Cookies Recipe

Chocolate Refrigerator Cookies

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"Dough is refrigerated and cut."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  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 More Reviews

Most Helpful Positive Review
Dec 09, 2004

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).

Most Helpful Critical Review
Sep 03, 2013

We have tried this recipe though, it is very good they are nice, 3 stars. Would have been four but yeah. -Holly


9 Ratings

Sep 18, 2008

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.

Dec 12, 2011

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!!

Mar 11, 2010

I had been looking for a recipe for these cookies since my sister and I can't locate the one our deceased mother used when we were little. the changes I made to make this "mom's" recipe: I only had dark brown sugar so used that. I used a stick of butter instead of shortening. I used two squares of semi-sweet chocolate to give it a sweeter and more chocolatey taste. These are good cookies, unfrosted, with the above changes!

Feb 05, 2013

Although these were very good, these did not have that deep, rich chocolate flavor that my family loves. I used 2 ounces of chocolate and also added chocolate chips after reading the reviews. I had contemplated adding espresso powder when making this and now wish I had to enhance the chocolate flavor. We don’t like our cookies overly sweet so we thought the amount of sweetness was perfect for us. Should you choose to make this recipe and add chocolate chips, use a serrated knife to cut the cookie dough or it will break apart on you.

Dec 11, 2013

First off I use this mix for my Rx. I make my butter and start there. I also make fine chopped cashews and some cashew butter. Because it is a frozen roll my cookies are very uniform in size. I get no taste of the butter only perfectly tasty cookies. Medical strength is up to how you make the butter. By far the best cookie for my needs. Yes I have a prescription. Other than butter and cashews I used the recipe as is. But adding more chocolate and espresso powder is a great idea. Enjoy.

Dec 15, 2012

I baked these cookies this morning and they came out perfect and delicious! The only thing I did different was to use 3 squares of the unsweetened chocolate instead of 1 1/2 - gave them a more chocolatey flavor. The consistency of the dough made them very easy to slice after chilling - no wasted dough from broken slices -am adding the recipe to my list of Christmas cookies for next year


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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 54 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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