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Preparation Time
Serves30 sandwiched cookies
| Amount | Ingredient | Preparation |
|---|---|---|
| 1/2 cup | unsweetened Dutch process cocoa | If you really like the richness of the cocoa, you can add an additional 2 heaping tablespoons cocoa. (I use Hershey's Special Dark Cocoa) |
| 1 teaspoon | baking soda | |
| 1 1/4 cup | all-purpose flour | |
| 1/4 teaspoon | baking powder | |
| 1/4 teaspoon | salt | |
| 1 1/2 cup | sugar | |
| 1 | egg | room temperature |
1. Set the 2 racks in the middle of the oven. Preheat the oven to 375˚F
2. In a food processor or the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and baking powder, salt and the sugar. On a low speed or while pulsing, add the butter and then add in the egg. Continue mixing on low until the dough comes together in a mass.
3. Take a rounded teaspoon of batter and place on a parchment-lined cookie sheet or a Silpat, approximately two inches apart. With moistened hands, slightly flatten the cookies. I like them very flat because these cookies don't really spread to much.
4. Bake for 8-9 minutes, rotating once for even baking. Cool cookies for 2 minutes before removing from the cookie sheet.
Kate, your pictures are amazing! I'm working on a way to post sections in recipes - so that you can have a section "For the Filling" and one "For the cookie". Should make things easier for you :)
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