Super Chocolate Icebox Cookies Servings: 42 1 1/4 pounds bittersweet chocolate, chopped 3/4 cup unsalted butter 1 1/3 cups sugar 4 large eggs 1 tablespoon vanilla extract 3/4 cup all-purpose flour 12 ounces semisweet chocolate chips Line an 8 by 8-inch pan with a double layer of plastic wrap. Melt chocolate and butter in heavy very large saucepan, stirring constantly over low heat until smooth. Remove from heat and cool slightly (you don't want chips to melt when you add them.) Whisk in sugar, then eggs and vanilla. Stir in flour, then chips. Pour dough into prepared pan, smoothing evenly. Wrap in plastic and refrigerate overnight or up to 3 days. Using large sharp knife, cut dough into 3 even bars, about 2 1/2 by 8 inches each. (Can be made ahead. Wrap each bar in plastic and place in freezer bag and freeze up to 2 weeks. Thaw in refrigerator overnight before continuing.) Preheat oven to 350 degrees F. Line heavy baking sheets with parchment. Slice bars crosswise into 1/2-inch thick slices. Place on baking sheets, spacing about 2 inches apart. Bake until puffed in center and wrinkled on top, about 15 minutes. Cool in pans. Store airtightly.
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