In this video, CIA Chef Alison McLoughlin whips up ice box cookies in a flash. She gives the following recipe:

Chocolate Chunk Cookies

Icebox cookies have been around since, well, the invention of the icebox. Also known as refrigerator cookies, they were the original "slice and bake" cookies. Do you think Grandma sat around all day mixing and measuring, waiting for your arrival? No, she threw together batches of her favorite icebox cookies ahead of time, froze the dough, then sliced and baked them straight from the freezer, perfectly timed for your arrival.

Making refrigerator cookies is simple, quick and gives you the flexibility to cook as many, or as few cookies as you need, when you need them. The Culinary Institute of America's classic chocolate chunk and sand cookie doughs can be premixed and frozen, ready for the arrival of unexpected guests, hungry kids home from school, or maybe even Grandma.

Ingredients
Makes 16 cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
1/2 tablespoon vanilla extract
1 egg
1 cup semi-sweet chocolate chunks

Directions
Sift together the flour, baking soda, and salt.

In the bowl of an electric mixer, cream the butter and sugars on medium speed with the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about five minutes.

Combine the eggs and vanilla. Add to the butter-sugar mixture and blend until fully incorporated, scraping down the bowl as needed. On low speed, mix in the sifted dry ingredients and the chocolate chunks until just incorporated.

Shape the dough into one sixteen-inch log on a piece of waxed or parchment paper, wrap tightly in plastic wrap, and refrigerate or freeze until firm enough to slice into sixteen pieces. (Dough can alternatively be scaled into two-tablespoon portions and baked immediately.)

Arrange the cookies on the parchment-lined baking sheets in even rows.

Bake at 375 degrees F until golden brown around the edges, about twelve to fourteen minutes. Cool completely on cookie sheets.

1. Eggs Benedict (Part I): English Muffins
2. Eggs Benedict (Part II): Poaching Eggs
3. Eggs Benedict (Part III): Hollandaise Sauce
4. Spring Cupcakes
5. Irish Soda Bread
6. Crawfish Etouffee
7. Holiday Cocktails and Mocktails
8. Ginger Bread House
9. Election Day Cake
10. Pumpkin Carving & Roasting Pumpkin Seeds
11. Baked Apples
12. Salade Nicoise
13. Baja Fish Tacos
14. Steak & Eggs with Hash Browns and Toad in a Hole
15. Rajas Poblanos
16. Thai Pea Soup
17. Maple Syrup Baked Beans
18. New England Salt Cod Cakes
19. Indian Pudding
20. How to Open a Bottle of Champagne
21. Turkey Pot Pie
22. Apple Sour Cream Coffee Cake
23. Ice Box Cookies: Easy to Make and Ready to Bake
24. Heirloom Summer Tomatoes
25. Tempura Vegetables
26. Beer Can Chicken
27. Whipped Cream
28. Artichokes
29. Roast Peppers
30. A Cupcake Bouquet
31. How To Properly Slice Onions
32. How to Roast a Chicken
33. Braising: Osso Bucco
34. Basic Beurre Blanc
35. Romesco Sauce with 3 Recipes
36. Beer and Food Pairing

In this course, CIA Chefs Scott Swartz and Stephane Weber demonstrate how to make delicious and traditional food such as English Muffins, Eggs Benedict, Spring Cupcakes, Irish Soda Bread, Ginger Bread Houses, Pumpkin Carving, Roasting Pumpkin Seeds, Crawfish Etouffee, Baked Apples, Salade Nicoise, Baja Fish Tacos, Thai Pea Soup, Maple Syrup Baked Beans, Indian Pudding, Turkey Pot Pie, Salt Cod Cakes and many more.



The original name for this course is: Culinary Intelligence from the CIA. This course has 36 video lessons on Culinary with Chef Scott Swartz and Chef Stephane Weber.