Ingredients:
- 1 cup AP flour
- 1/4 teaspoon baking soda
- 1/2 cup brown sugar, lump free
- 1 large egg white
- 3 teaspoons margarine
- 1/4 teaspoon salt
- 3 teaspoons unsalted butter, slightly softened
- 1/2 cup unsweetened cocoa powder, preferably Dutch process
- 1 teaspoon vanilla extract
Instructions:
- Combine the flour, cocoa, baking soda, and salt in a small bowl and mix together thoroughly with a whisk or fork. Set aside.
- Beat the butter and margarine with an electric mixer for a few seconds just until blended.
- Add the granulated sugar, brown sugar, and vanilla and beat at high speed for about 1 minute.
- Beat in the egg white.
- Add the flour mixture and mix on low speed, just until incorporated.
- Gather the dough together with your hands and form it into a 9- to 10-inch log.
- Wrap the log in wax paper or foil. Fold or twist the ends of the paper without pinching or flattening the log
- Refrigerate for at least 45 minutes, or until needed.
- Preheat the oven to 350F. Position racks in the upper and lower thirds of the oven.
- Use a sharp knife to cut the dough log into slices a scant 1/4″ thick.
- Place 1 inch apart on cookie sheets and bake for 12 – 14 minutes, or until the cookies puff and crackle on top, then begin to settle down slightly.
- Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
- Slide the parchment or foil onto cooling racks and cool the cookies completely before storing or stacking.
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