1 Stick unsalted butter;
-softened
1/2 c Light brown sugar
1/3 c Granulated sugar
1 lg Egg
1 ts Vanilla
2 oz Unsweetened chocolate;
-melted & cooled
1 3/4 c Flour
1/2 ts Baking soda
1/8 ts Salt
In a large bowl, beat the butter until fluffy. Add the brown sugar and
granulated sugar and beat until well blended. Add the egg and vanilla and
beat until thickened. Beat in the melted chocolate, then add 3/4 cup of
the flour along with the baking soda and salt. Stir in the remaining 1 cup
flour to make a soft dough.
Divide dough in half. Wrap each half in plastic wrap and shape it into a
6″ log. Refrigerate until firm. (Can be stored in a plastic bag and
refrigerated for up to 1 week or frozen for up to 2 months.)
Preheat oven to 350. Using a thin knife, slice each log 1/8″ to 1/4″
thick. Arrange the cookies 1″ apart on a buttered cookie sheet and bake for
10 to 15 minutes or until lightly browned.
VARIATIONS:
Chocolate Mint: Add 1 teaspoon of peppermint extract to the dough with the
vanilla.
Double Chocolate: Add 2 ounces of chopped semisweet chocolate.
Chocolate Macadamia: Add 2/3 cup of finely chopped unsalted macadamia
nuts. Roll each log in 1/3 cup of finely chopped macadamias.
Chocolate Hazelnut. Add 1 cup of finely chopped, toasted and peeled
hazelnuts. If desired, roll each log in 1/3 cup of finely chopped
hazelnuts.
Chocolate Peanut: Add 1 cup of finely chopped unsalted roasted peanuts. If
desired, roll each log in 1/3 cup of finely chopped peanuts.
Yields
1 Servings