I love how impressive these cookies look, even though they’re super straightforward! Less straightforward? This final week before I’m back at school! I’m helping out with a freshman orientation camp for my school and have auditions for my choir tomorrow, which is making this last week of summer feel more like the start of school. Honestly, I don’t mind too much- it’s nice to have some structure back in my life! I’m excited to see what this year will bring.
For now, it brings delicious cookies!
- 1 cup softened butter
- 1 1/2 cups sugar
- 1/4 cup brown sugar
- 2 eggs
- 3 tsp vanilla extract
- 3 1/4 cup flour
- 2 tbsp milk
- 6 tbsp cocoa powder
- 1 1/2 tbsp baking powder
- 1/8 tsp salt
Start by creaming together the butter and sugars until fluffy. Then, beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, stir together the flour, baking powder, and salt. Gradually beat this mixture into the wet mixture until just combined, forming a dough.
Split the dough into two equal portions. Set one aside. To the other, add the milk and cocoa powder, mixing until fully combined. Wrap the two portions of dough in plastic and chill for 45 minutes.
Cut each portion in half. Roll out each section into rectangles of about 7×8 inches. Stack the rectangles to make two stacks of one vanilla and one chocolate dough rectangle each. Then, gently roll the stacked dough into a log, making sure to keep the roll tight. Chill for another hour.
Remove from fridge and slice off excess dough at each end of the log. Cut into rounds of about 1/4 inch thickness. Bake in a 359 degree oven for about 13-15 minutes or until just browned. Let cool for about 5 minutes and enjoy!