Serves30 sandwiched cookies
|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 1/2 cup||sugar|
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.