These chocolate icebox cookies are rich, buttery, and so soft, they melt in your mouth. This recipe makes an excellent slice-and-bake dough, perfect for when a cookie craving strikes.
All-purpose flour. To give your cookies structure.
Cocoa powder. To give the cookies that rich, chocolatey goodness.
Cinnamon. Just a touch of spice does wonders for the cookies’ flavor.
Butter. For super-rich and buttery cookies. Use unsalted butter, so that you can control how much sodium goes into the cookies.
Also, make sure your butter is at room temperature so that it combines easily with the rest of the ingredients. Do not use melted butter, because that will cause the cookies to spread thinly as they bake.
Granulated sugar. Just regular granulated sugar will do!
Egg. Just one is enough to make the cookies ultra-rich and tender.
Place sugar, butter, and salt in bowl of standing mixer fitted with paddle attachment. Beat on medium speed until creamy, about 1 minute. Mix in egg and vanilla until combined.
Whisk flour with cocoa and baking powder in a small bowl. Reduce mixer speed to low and mix in dry mixture until completely combined.
Place dough onto a 10- by 10-inch sheet of parchment paper and roll up into a cylinder approximately 8-inches long and 2-inches diameter. Twist ends to secure and chill until firm, about 2 hours.
Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment. Cut dough into 1/4-inch slices and space evenly onto pans, about 12 per pan. Sprinkle chips onto cookies and press to adhere.
Bake until cookies are just set, about 12 minutes, rotating pans from top to bottom and from front to back halfway through baking. Let cookies cool on pan 5 minutes, then transfer to cooling rack to cool completely.