(by Shirley McNevich)
2 sticks softened butter
4 egg yolks
1 cup white sugar
2 cups flour
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
4 TBSP Hershey's cocoa
1 cup (or more) semi-sweet or milk chocolate chocolate chunks
Measure the white sugar--take out 2 TBSP of the measured white sugar and set aside. In a mixer add butter and the rest of the white sugar--beat. Add egg yolks, salt, vanilla, baking powder and cocoa--beat. Slowly add flour--beat. Remove bowl from mixer--place two sheets of Saran wrap on your counter. Separate the dough into two equal portions. Place one of the doughs on the Saran wrap and roll it into a 10" log (1" thick). Repeat with second dough so you end up with two logs. Refrigerate the doughs for 2 hours. Remove one of the logs from the refrigerator, unwrap it and sprinkle 1 TBSP white sugar all over the log evenly. Place the log on a cutting board and use a sharp knife to cut the log into 20 cookies (1/2" thick). Place the cookies on to greased cookie sheets. Place chocolate chunks evenly on top of each cookie and press them slightly into the cookies. Repeat with second log. Bake at 350 degrees for 9-12 minutes.
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