Double Dark Chocolate Icebox Cookies

A must-have for holiday baking, icebox cookies are so easy and versatile by simply replacing the candy cane for any topping you like.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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	Glaze (cream, chocolate chips, corn syrup)
	Toppings such as crushed candy canes, toffee bits, toasted slivered almonds, chopped pistachios, sprinkles etc.
1/4 tsp / 1 ml	baking soda
3/4 tsp / 4 ml	salt
3/4 cup / 175 ml	Unsweetened cocoa powder, sifted
1 1/2 cup / 375 ml	all-purpose flour
1/4 cup / 50 ml	EGG Creations! Whole Egg Original, well shaken
1 tsp / 5 ml	vanilla extract
1 cup / 250 ml	Packed brown sugar
1 cup / 250 ml	Softened unsalted butter

Beat butter, sugar, and vanilla until fluffy; add egg and beat just until smooth, scraping the bowl as needed. Whisk flour with cocoa, salt and baking soda; add to mixer and beat on low until combined.
Divide dough into two portions and place in the centre of sheets of plastic wrap (or wax paper). Use wrap to form the dough into logs, about 1 1/2 inches (4 cm) in diameter. Chill for at least 3 hours or up to 1 day.
Preheat oven to 350°F (180°C).
Slice logs 1/4-inch (5 mm) thick and place, 1-inch (2.5 cm) apart, on parchment paper lined baking sheets. Bake for 8 to 10 minutes or until cookie are soft but dry looking all over. Cool completely.
Glaze: Heat cream in a heat-proof bowl in the microwave on Medium power for 30 seconds. Add chips and stir; continue heating on Medium power in 30 second intervals until most of the chips are melted. Stir until smooth. Add corn syrup (if using). Cool to room temperature.
Spoon a scant teaspoon onto each cookie; use back of spoon to spread to edges. Garnish with crushed candy or other toppings as desired. Chill for 30 minutes or until set.

Corn syrup makes the glaze extra glossy and a little easier to spread, but it is optional.
Store undecorated cookies in an airtight container in an airtight container at room temperature for up to 3 days. Refrigerate decorated cookies for up to 2 days (if stacking, be sure that glaze is fully set). Decorated or undecorated cookies can be layered between sheet of parchment and frozen for up to 1 month.
The glaze can be made in a bowl set over a pot of gently simmering water instead.
Any leftover glaze can be reserved in the fridge and rewarmed to spoon over ice cream or waffles

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.