Best Chocolate Freezer Cookies Recipes

FREEZER CHOCOLATE COCONUT WALNUT COOKIES

Steps:

• Mix together sugar, cocoa powder, and salt in a saucepan. Stir in milk and butter. Turn heat to medium and bring to a boil. Cook for 1 1/2 minutes. Remove from heat.
• Stir the hot mixture continuously while adding flaked coconut, quick oats, old-fashioned oats, walnuts, peanut butter, and vanilla extract. Mix well. Spoon onto waxed paper-lined cookie sheets and freeze for 3 hours.

CHOCOLATE FREEZER COOKIES

Steps:

• Sift flour, baking powder, and salt together in a bowl.
• Beat sugar and shortening together using an electric mixer in a mixing bowl. Add eggs 1 at a time while continuing to beat until combined. Beat in vanilla extract followed by cocoa; beat in chocolate chips. Beat in flour mixture and milk, alternating, until combined. Chill dough in the refrigerator for at least 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll cookie dough as thin as chocolate chips will allow. Cut out cookies using a biscuit cutter and place on a baking sheet.
• Bake in the preheated oven until edges are set, 3 to 5 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Store in an airtight container in the freezer.

CHOCOLATE ALMOND FREEZER COOKIES

Steps:

• In a medium bowl, combine the almonds and the milk chocolate. Add half of the sugar, and mix well. Set aside.
• In a large bowl, beat the butter until soft. Stir in the vanilla and remaining sugar until well blended.
• Mix in the egg and apricot preserves. Sift together the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg mixture. Add the chocolate and nut mixture and stir until well blended. Mixture will be stiff.
• Spread two lengths of plastic wrap about 12 inches long on a counter. Spoon half of the dough down each length of the wrap, forming strips 8 to 9 inches long. Bring the two long sides of the wrap together on top of one of the strips of dough. Press together close to the dough and smooth into a strip about 9 inches long, 3 inches wide and 1 inch high. Repeat with second strip. Freeze for at least 1 1/2 hours, or as long as you'd like.
• Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil or baking parchment. Unwrap the frozen dough and cut 1/4 inch thick slices. Place on cookie sheets 2 inches apart.
• Bake for about 11 minutes. Let cool on wire racks.

MARILYN'S FREEZER CHOCOLATE CHIP COOKIES

Steps:

• 1. Cream butter and crisco until creamy. Add sugars and beat well.
• 2. Add eggs one at a time and beat well after each. Add vanilla and mix well.
• 3. Add dry ingredients and mix. REFRIGERATE OVERNIGHT!
• 4. Next day, form into balls. Freeze balls on cookie sheets, then bag them and freeze. Put frozen balls (as needed) on cooke sheet and bake in a pre-heated 375 degree oven for 14 minutes.

MEXICAN CHOCOLATE FREEZER COOKIES

Steps:

• Mix flour, cinnamon, salt, pepper, cayenne and cocoa; set aside In a large bowl, cream butter, vanilla, sugar until thoroughly mixed. Bet in egg. Gradually add dry ingredients only until mixed. Gather dough into a ball and wrap in waxed paper. CHILL 30 minutes ON a lightly floured surface, with lightly floured hands, shape dough into cylinder 10 inches long and 2 inches in diamter. Wrap in waxed paper, FREEZE until firm enough to slice (approx 1 hour. at this point instead of freezing you can put the rolls into the fridge for as long as a couple of weeks) Heat over to 375 With sharp knife cut in 1/4 inch thick slices. Place 1.5 inches apart on ungreased cookie sheets. Bake 10 minutes or until cookies feel almost firm. Cool on wire rack.