Ingredients
- 2 cups margarine or shortening, halved
- 2 cups white sugar, halved
- 4 eggs, halved
- 2 teaspoons vanilla, halved
- 6 cups flour, halved
- 4 teaspoons baking powder, halved
- 1 teaspoon salt, halved
- 3 blocks unsweetened baking chocolate, melted
- 1 tablespoon milk
Instructions
Cream together 1 cup each of shortening and sugar. Beat in 2 eggs and 1 teaspoon vanilla. Add in half of the flour, baking power, and salt.
In a separate bowl, repeat creaming 1 cup each of shortening and sugar, then beat in 2 eggs and remaining 1 teaspoon vanilla. Mix in baking chocolate and milk, then add remaining halved dry ingredients.
Wrap each dough in saran wrap and chill or freeze until you can work with them. Shape into pinwheels, polka dots, checkerboards, or single flavor rolls. Freeze the log-shaped rolls, wrapped in saran. When ready to bake, slice into ¼” cookies. Bake at 400° for about 9 minutes. Be very careful not to over-bake these.
Glenda’s
Secrets of Success
- This recipe is a lot of work, but these are the best cookies. I usually use at least half butter, and you can also swap in brown sugar for some (not all) of the white sugar for a slightly grainier texture that I like.
- For pinwheels, roll out a rectangle each of chocolate and white dough on saran or wax paper. The length does not matter, but the width should be about 4 inches. Place one rectangle on top of the other, offset about ½”. Curl the bottom over the indented side. Then, using the wax paper, roll the length of the two into a circle.
- For polka dots, make a round log of one flavor. Roll out the other flavor into a rectangle the same length and wide enough to wrap around the log.
- For checkerboards, form each flavor into ½” square logs about 6-12″ long. Alternate the pieces and press together.
Scott’s Take
While raw cookie dough is generally delicious, the resulting cookies are usually equally so. Frankly, this is not the case with the refrigerator cookie, where the dough is so far superior to the end product as to render the actual baking step pointless. When there’s refrigerator cookie dough around, only a small percentage of it makes it past the freezer stage and into the oven.
Cooking with the Claremons 
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