Ingredients

The following ingredients have 48 Servings
  • 1¼ cups unsalted butter, at room temperature
  • 2 cups Sugar
  • 2 large whole eggs
  • 1 tablespoon pure vanilla extract
  • ¾ cup Dutch process cocoa powder
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon Salt
  • White sanding sugar for garnish

Instruction

  • Cream butter and sugar in mixer bowl.
  • Add eggs and vanilla. Cream them together.
  • Mix cocoa powder flour, baking soda and salt in small bowl.
  • Slowly add flour mixture to the wet ingredients.
  • Wrap in plastic wrap, parchment paper or better yet, freezer paper, with shiny side towards the dough. Into 2 separate logs, about 2" wide. Refrigerate for at least 2 hours or overnight.
  • Preheat oven to 350°F Unwrap rolled dough and slice about 1/2" thick rounds. Place about 2 inches apart on parchment lined cookie sheets. Sprinkle generously with sanding sugar before baking. Bake for 10 minutes.
  • Let cool on parchment for about 5 minutes, then remove to rack to cool completely.