Pair two of these thin rounds with your favorite frosting (or a thin layer of raspberry jam) to make some very classy sandwich cookies.
Makes about 10 dozen cookies
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine (1 1/2 sticks), softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 squares (2 ounces) semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
1 large egg
1. On sheet of waxed paper, stir together flour, cocoa, baking powder, baking soda, and salt.
2. In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy. Beat in chocolate and vanilla until well combined. Beat in egg. Reduce speed to low and beat in flour mixture until well combined.
3. Divide dough in half. On separate sheets of waxed paper, shape each half into 12" by 1 1/2 " log. Wrap each log in the waxed paper and slide onto small cookie sheet for easier handling. Refrigerate dough at least 2 hours, or overnight until firm enough to slice. (If using margarine, freeze overnight.)
4. Preheat oven to 350 degrees F. Keeping remaining log refrigerated, cut log into scant 1/4-inch-thick slices. Place slices, 1 inch apart, on 2 ungreased large cookie sheets. Bake 10 to 11 minutes, rotating sheets between upper and lower racks halfway through baking. Cool on cookie sheets on wire racks 1 minute. With wide spatula, transfer to wire racks to cool completely. Repeat with remaining cookie dough.
(based on individual servings)
Total Fat: 1 g
Cholesterol: 5 mg
Sodium: 25 mg
Carbohydrates: 4 g
Fiber: 0 g
Protein: 0 g
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