Cook Time: 15 minutes
Ingredients:
- 2/3 cup packed light-brown sugar
- 4 tablespoons unsalted butter, cut into pieces
- 2 large egg whites
- 3/4 cup all-purpose flour
- 1/3 cup plus 1-1/2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup Dutch cocoa powder, sifted
- Pinch of salt
Preparation:
In an electric mixer, combine brown sugar, 1/3 cup granulated sugar, butter, and vanilla, and mix on medium-high speed until well combined. Add egg whites, and mix until combined. In a small bowl, whisk together cocoa, flour, and salt. Add to sugar and butter mixture, and mix on medium until flour is completely incorporated. Turn this mixture out onto a piece of parchment or waxed paper, and roll into a 3/4 by 8-1/2 inch log. Chill for at least 1 hour or overnight.Heat oven to 350 degrees. Remove paper, and slice log crosswise into 1/4-inch thick pieces. Place remaining 1-1/2 tablespoons granulated sugar in a small bowl, and dip each piece of dough in sugar, coating all sides; transfer to parchment-lined baking sheets, placing cookies 1 inch apart. Bake about 14 minutes for chewy cookies; for crisp cookies, bake 2 to 3 minutes longer. Slide the paper and cookies onto a wire rack to cool.
Yield: Approximately 32 cookies.
