An Archway copycat of sorts! I loved the Archway chocolate chip icebox cookies growing up and since they have been discontinued, I have been working on a copycat recipe. After lots of batches and a huge mess, here they are! They are super yummy and perfectly dunkable!
Yields about 30 cookies
1/2 Cup unsalted butter, room temp
1/2 Cup shortning, room temp
1/2 Cup granulated sugar
1/2 Cup light brown sugar
2 Tsp vanilla extract
2 Large eggs, room temp
1/2 Tsp salt
1/2 Tsp baking soda
3 Cups all purpose flour
1 Cup mini chocolate chips
3/4 Cup shaved or chopped chocolate
Cream together butter, shortning and sugars. Add vanilla and eggs. Beat for 3 minutes on high until light and fluffy. Add flour, salt and baking soda. Combine until just mixed in. Stir in all the chocolate.
Divide dough in half and wrap each half in plastic wrap, shaping it into a square log about 6 inches long. Refrigerate 2 hours.
Heat your oven to 350 degrees f and line cookie sheets with parchment paper or grease the sheets.
Slice cookies 1/2 inch thick and place on cookies sheets 3 inches apart. Sprinkle each cookie granulated sugar.
Bake @ 350 degrees f for 10-12 minutes, until edges just start turning golden brown.
Cool on wire rack.
Enjoy!
~J~
