These cookies are wonderful on their own; make great bases for mini-cheesecakes and are perfect crumbled for crumb crusts or for the cookie crumbs on the sides of a cheesecake.
- 1 cup all-purpose flour
- 1⁄2 cup cocoa powder, plus
- 1 tablespoon cocoa powder (natural or Dutch process)
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 6 tablespoons unsalted butter, slightly softened
- 1⁄2 cup dark brown sugar, packed
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 3 tablespoons low-fat milk (or water)
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
- In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
- Beat in the milk.
- On low speed, beat in the flour mixture, just until incorporated.
- Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
- Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
- Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
- Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
- Lightly grease two baking sheets or line them with parchment paper.
- Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
- Bake ten to twelve minutes, rotating the pans halfway through.
- The cookies will puff and crackle on top, then settle down slightly when done.
- Use a spatula to transfer the cookies to wire racks to cool completely.
- Store in an air-tight container for up to two weeks, or freeze up to two months.