Ingredients
-
2 1/2 cups
all-purpose flour
-
1/2 cup
sifted
cocoa powder
-
1/2 tsp
baking powder
-
1/2 tsp
salt
-
1 cup
unsalted
butter
, at room temperature
-
3/4 cup
granulated sugar
-
1
egg
-
1 tsp
vanilla
Icing
-
3/4 cup
unsalted
butter
, room temperature
-
2 1/4 cups
semi-sweet
chocolate chips
, melted
Instructions
- Stir flour with cocoa powder, baking powder and salt in a medium bowl. Set aside. Beat butter with granulated sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture until combined.
- Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Roll logs in waxed paper and twist ends. Chill until firm, about 1 hour or overnight.
- Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
- Slice cookies into 1/8-in. rounds and arrange 1 in. apart on prepared sheets. Cookies will spread when baked. Bake in top and bottom thirds of oven, switching halfway through, just until set, 7 to 8 min. Let cookies cool on sheets for 1 min, then transfer to a rack to cool completely.
- Stir butter and melted chocolate chips together until smooth. 6. Sandwich cookies with chocolate icing. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.
Nutrition (per cookie)
- Calories
- 193,
- Protein
- 2 g,
- Carbohydrates
- 19 g,
- Fat
- 14 g,
- Fibre
- 1 g,
- Sodium
- 51 mg.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
