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Chocolate Chip Icebox Cookies

Putting chocolate chips in these refrigerator cookies make them deliciously different. This treat is always welcome at my house.
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min.
  • Makes
    20 cookies


  • 3 tablespoons butter, softened
  • 2 tablespoons shortening
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup finely chopped pecans


  • In a small bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic. Refrigerate overnight.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts
2 each: 170 calories, 10g fat (4g saturated fat), 30mg cholesterol, 129mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.
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  • sstetzel
    May 3, 2016

    Hi asdf33,The recipe is correct as written. As ak4ever points out, these are a wonderful crisp cookie.Thanks for stopping by.Sue StetzelTaste of Home Magazine

  • asdf33
    May 3, 2016

    Should the recipe be using "baking powder" rather than baking soda?I don't see any acidic ingredients to work with baking soda.

  • ak4ever
    May 16, 2011

    I LOVE crispy cookies...these are so good. Reminded me of the 'chips ahoy' cookies. If you enjoy cookies that are crisp and melt in your mouth...make these NOW