Ingredients
- 1-1/2 cups (375 ml) all-purpose flour
- 1/3 cup (75 ml) cocoa powder
- 1/2 tsp (2 ml) baking soda
- Pinch salt
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (125 ml) granulated sugar
- 1 large egg
- 1/2 tsp (2 ml) vanilla extract
Preparation
Step 1
1. In bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
2. In separate bowl, using low speed of mixer, beat butter with sugar until fluffy; beat in egg and vanilla. Gradually blend in flour mixture, switching to a wooden spoon or hands if dough gets too stiff.
3. Place dough between two large pieces of parchment paper. With rolling pin on top layer of paper, roll out dough into rectangle about 8" x 13" and 3/8" thick. Slide dough (still in between parchment) onto baking sheet and chill 15 minutes. (Alternatively, baking sheet of dough can be wrapped in plastic at this point and chilled for up to 2 days.)
4. Preheat oven to 350°F (180°C).
5. Remove top layer of paper. Using pastry scraper or sharp knife, cut dough into 10 2-1/2" x 4" rectangles. Using wide metal spatula, lift cookies off paper and place, about 2" apart, onto ungreased baking sheets. Bake about 15 minutes, or until edges are firm. Let cool completely. Makes 10 large cookies.