Ingredients
- 2 1/2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup Dutch process cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- White Sanding sugar, for garnish
Directions
In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
Preheat oven to 350 degrees F.
Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
Remove to a wire rack to cool.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By vaalkyr
on January 23, 2012
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I followed the recipe exactly, I chilled in the fridge as described, baked a batch and they all spread together and were inedible, so I chilled overnight, same consistency, froze a couple hours, didn't help. They spread together again and didn't look appetizing at all. No idea what went wrong, I didn't change anything from the recipe. Pretty disappointed :/
By sharilynvr
on January 16, 2012
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these are wonderful and I had no problems. I wonder though if people who had too big of a oily mess realize that 2 1/2 sticks of butter, that's only 1 1/2 cups... 1 stick = 1/2 cup.... but i had no problems at all - and they are oh so yummy!!!
By lcreig2003_9613126
Covington, LA
on January 08, 2012
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Delicious! To my second log I cut in white chocolate w/pecans! So tastee!
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