Recipe by Faigy Grossman

Double Chocolate Refrigerator Cookies

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Parve Parve
Easy Easy
8 Servings
2 Hours, 30 Minutes

The flavor of this phenomenal and pretty cookie is 3-D: deep, dark, and delicious! A great dough to work with, they take no time to make and will offer those people who crave chocolate (such as myself) exactly what they’re looking for!


Double Chocolate Refrigerator Cookies

  • 1 cup packed light brown sugar

  • 3/4 cup (1 and 1/2 sticks) margarine (use soy-free, if needed), softened

  • 1/4 teaspoon salt

  • 1 large egg

  • 2 teaspoons Gefen Vanilla Extract


Make the Cookies


Place sugar, margarine, and salt in a large mixing bowl and beat until creamy, about one minute. Mix in egg and vanilla. Whisk flour with cocoa powder and baking powder in a small bowl and add to batter on low speed until completely combined.


Place dough onto a 10- x 10-inch (25- x 25-cm) sheet of Gefen Parchment Paper and roll into a cylinder approximately eight inches (20 centimeters) long and two inches (five centimeters) in diameter. Twist parchment paper ends to secure and chill until firm, about two hours.


Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.


Let cookies cool in pan for five minutes, then transfer to a wire rack to cool completely.


Pour mini chips into a shallow dish. Cut dough into eighth to quarter-inch (.3- to .6-centimeter) slices and press one slice at a time into chips, so the top of each cookie is covered in chips. Space evenly in pan, about 12–15 cookies per pan.


Bake until the cookies are just set, about 12–14 minutes, rotating pans from top to bottom and from front to back halfway through baking.

Double Chocolate Refrigerator Cookies

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Rebecca Smith
Rebecca Smith
6 years ago

Great cookie for some people As the recipe says, the dough was very easy to work with. the taste was intensely chocolate, not very sweet. Its good to nibble on with tea. Not a crowd-pleaser to all in my family, but good for those who enjoy the dark-chocolate taste.

Chaia Frishman
Chaia Frishman
Reply to  Rebecca Smith
6 years ago

Thanks Rebecca.