Makes about 7 dozen cookies. This recipe is easily halved to make 1 roll of refrigerator cookies.
- 1 cup softened butter OR 1/2 cup butter + 1/2 cup shortening, softened
- 2-1/4 cups sifted all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup finely chopped walnuts (optional)
- 1 tsp pure vanilla extract
- 1/2 cup brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs, well-beaten
- 9 Tbsp cocoa powder plus 3 Tbsp melted butter OR 3 oz. unsweetened chocolate, melted
- about 48 milk or semi-sweet chocolate chips OR glazed cherry halves OR nut halves for garnish (optional)
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Stir in nuts if desired.
- In bowl of electric mixer, cream butter (or butter and shortening) until fluffy.
- Mix in vanilla.
- Gradually add brown and white sugars, mixing until creamy.
- Add beaten eggs and mix in well.
- In small microwavable bowl, melt butter in microwave. Stir cocoa powder into butter until smooth.
- Add chocolate mixture to cookie batter while mixing.
- When chocolate is combined, gradually add flour mixture, combining thoroughly.
- Chill dough 1/2 to 1 hour.
- Shape chilled dough into rolls 2 inches in diameter and wrap in parchment paper.
- Chill wrapped dough rolls overnight or at least 8 hours in refrigerator.
- Using a sharp knife, cut cold dough into 1/8 inch slices.
- Arrange cookie slices on ungreased baking sheet, leaving space between cookies to allow for spreading.
- If garnishing with glazed cherry or nut halves (optional), press a pieces onto centre of each cookie before baking.
- Bake in preheated 375 degree F (moderately hot) oven, 8-10 minutes.
- Remove pan from oven and quickly place 1 chocolate chip in centre of each cookie (optional)
- Remove cookies from pan with a flat spatula and place on a wire rack to cool.
