Food & dining

Recipe for slice-and-bake double-chocolate refrigerator cookies

Makes about 6 dozen

The dough is made in a food processor, rolled into a log, refrigerated overnight, then sliced and baked. The cookies are delicious but not handsome, so sprinkle with confectioners’ sugar before serving.

2cups flour
½teaspoon salt
1cup confectioners’ sugar
1cup granulated sugar
½cup unsweetened cocoa powder
1cup (2 sticks) unsalted butter, at room
1teaspoon vanilla extract
4ounces bittersweet or semisweet chocolate, coarsely chopped
Extra confectioners’ sugar (for serving)

1. Have on hand 2 long sheets of strong plastic wrap (about 20 inches each).

2. In a food processor, pulse the flour, salt, confectioners’ and granulated sugars, and cocoa powder. When they are smooth, add the butter, vanilla, and chocolate. Pulse again for 2 to 3 minutes or until the dough resembles soft cement. Stop the machine once or twice to scrape down the sides.


3. Turn the dough onto a counter and use a pastry scraper to help shape it into a smooth mound. Divide the dough in half. Set each half onto a sheet of plastic wrap and roll each into logs that are about 2 inches wide, rolling the logs under your palms to make them even. Secure the ends. Refrigerate for at least 1 day.

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4. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

5. Use a thin, sharp knife to slice cookies ¼ inch thick. Set them close on baking sheets (but not touching).

6. Bake for 12 minutes, turning the sheets from back to front for even baking, or until they are almost firm to the touch. Slide the parchment onto wire racks; let the cookies sit until cool. Bake the remaining cookies in the same way. Sprinkle with confectioners’ sugar before serving. Sheryl Julian. Adapted from “The Way We Cook”