Copyright © 2005 Geoffrey Alan Washburn
Using the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 License
1/2 cup butter or margarine
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking soda
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup unsweetened cocoa
plastic wrap
Mix together in a bowl the butter and sugar until creamy.
Add egg, vanilla, and cocoa and mix well.
Mix together in a separate bowl the flour, soda, baking powder, and salt.
Add the contents of the second bowl to the creamed mixture and beat just until well mixed.
Tear off long sheet of plastic wrap. Spoon dough on wrap to form a log. Pat dough into a log shape with hands, bring ends of wrap over dough, and shape inside the wrap into long log. Wrap again over original wrap.
Place in freezer until very firm.
When ready to bake the cookies, pre-heat over to 320 degrees Fahrenheit.
Take log out and into cut slices. Use thicker slices for moister cookies.
Bake at until just set (lightly touching with finger doesn't leave indentation that collapses).
Cool slightly (to firm up) then remove to cool on paper towel or cookie rack.
