These easy refrigerator cookies are great to have on hand. Chill or freeze the dough, then just slice some off and bake when you want cookies.
Ingredients
Makes about 70 cookies, depending on how thin you slice them
Step 1
Use an electric mixer to beat the butter and sugar until light, about 2 minutes. Beat in the chocolate, then the egg, and continue beating until smooth, about a minute longer.
Step 2
In a mixing bowl, combine the flour, baking powder, cinnamon, and salt and stir well to mix. Beat the dry ingredients into the butter and chocolate mixture. Scrape down the bowl and beater(s) and beat in the pecans.
Step 3
Transfer the dough to a lightly floured work surface, flour your hands, and form the dough into a cylinder. Cut cylinder in half and roll and pull each piece into a cylinder about 8 to 9 inches long. Roll a piece of parchment or wax paper around each piece of dough and tighten the paper around it by pressing [the top of the paper] in with the side of a cookie sheet or piece of cardboard [held at a 45-degree angle against the dough as you pull the bottom end of the paper toward you]. Chill the dough until firm. Or, at this stage it can be frozen, double-wrapped in plastic, and kept for up to several weeks.
Step 4
When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Remove one cylinder of dough from the refrigerator and unwrap it. Place it on a cutting board and use a sharp, serrated knife to slice it every 1/4 inch. Arrange the slices about 2 inches apart on the prepared pans. If your oven tends to burn the bottoms of items baked on the lower shelves, place the cookies on two pans stacked together or use a special insulated pan.
Step 5
Bake the cookies about 10 minutes, until puffed and beginning to become firm. Continue slicing and baking cookies, or freeze remaining dough to use on another occasion.
Step 6
Serving: These make a great accompaniment to ice cream or a simple dessert.
Step 7
Storage: Keep the cookies between sheets of parchment or wax paper in a tin or plastic container that has a tight-fitting cover.
Leave a Review
Reviews (6)
Back to TopI have been hunting for a great chocolate cookie recipe for quite a while. Once again I was disappointed. This recipe was easy to make but didn't have much of a chocolatey flavor.
Anonymous
Liberty Lake, WA
12/29/2002
The first batch I made I was a little unsure. The cookies are good but were lacking sweetness. They are almost like little biscotti. The second batch I made I drizelled some dark chocolate over them and they were a hit. The cinimon is an unexpected surprise that I like very much. I think these cookies would be a great accompaniment to a nice strong cup of coffee.
Anonymous
Columbus, Ohio
12/23/2002
simple and sophisticated cookies. they're less sweet than most - but very rich and tender. the cinnamon is wonderful and adds a little something extra to keep things interesting. would be nice to round out a cookie basket.
Anonymous
New Haven, CT
12/20/2001
This was a great recipe! It was just what I was looking for. Its a great chocolate cookie, moist, with just a hint of cinnamon. I would suggest omitting the salt however. It almost overpowered the chocolate.
Anonymous
Upstate New York
7/17/2001
These were a big hit. I used walnuts because I had no pecans, but any nut would work well here just as well. Yum!
Anonymous
Reston, VA
12/22/2000
These were a big hit. I used walnuts because I had no pecans, but any nut would work well here just as well. Yum!
Anonymous
Reston, VA
12/22/2000
These were a big hit. I used walnuts because I had no pecans, but any nut would work well here just as well. Yum!
Anonymous
Reston, VA
12/22/2000
这道菜,尼克Malgieri所有的食谱manbetx苹果下载so easy to follow, make and are delicioso. I had bought Nick's "How to Bake" and I baked a Walnut Roll w/chocolate icing. She said "Where did you get this. You didn't make this! Oh! My husband said, "Isn't Mommy talented?" I knew it was Nick all the while. All I have to do is close my eyes, thumb through and stop on any page and bake, and everything I do turns out great as did these Chocolate Pecan Dollars.
Celia Ann
Coconut Creek, Florida org NJ
12/6/1999
