These crisp chocolate cookies are satisfying and great for dunking in milk
(or coffee, Mom and Dad)! You can grind them for serving over ice cream, or
to make them into sandwiches (see below).


1 stick unsalted butter, softened
1 cup sugar
1 large egg
1/2  teaspoon baking soda
1/4  teaspoon fi ne salt
1/2  cup unsweetened cocoa powder (preferably Droste brand)
1 cup unbleached  all-purpose fl our
1/2  cup  whole-wheat  fl our
About 1 cup confectioners’ sugar, for decorating


1. Cream the butter and sugar in the bowl of an electric mixer, beating at
high speed until fluffy, about 5 minutes. Add the egg, baking soda, and salt
and mix until blended. Add the cocoa powder and mix at low speed until in-
corporated. Add the flours and mix at low speed until blended.
2. Divide the dough in half, form into 2 disks, and wrap in plastic or waxed
paper. Chill until firm, at least 1 hour or up to 2 days.
3. Take 1 piece of dough out of the refrigerator. Arrange the racks in the
upper and lower thirds of the oven and preheat the oven to 350°F. Take out
2 large cookie sheets and line with parchment paper or silicone sheets.
4. Lightly flour a work surface and then roll out the dough  1 ⁄ 4  to  1 ⁄ 8  inch
thick. Cut out the cookies with a 3- to 4-inch round cookie cutter. Transfer
the cookies with a metal spatula to the baking sheets and then chill for 10
minutes. Bake the cookies for about 10 minutes, until somewhat firm to the
touch. (Do not overbake or the cookies will be bitter.) Let cool on the pans for
2 minutes and then transfer with a metal spatula to racks and let cool com-
pletely. Repeat with the remaining dough.
5. To decorate, lay a lacy doily on top of the cookies and dust with confectioners’
Chocolate Sandwich Cookies: Fill pairs of our crisp chocolate cookies with
our Old- Fashioned Vanilla Frosting (page 249); much tastier than those fa-
mous chocolate-vanilla sandwich cookies!