Ingredients Jump to Instructions ↓

  1. Basic Cookie Dough 1/3 cup(s) miniature semisweet chocolate chips 1/4 cup(s) confectioners' sugar 1 ounce(s) unsweetened chocolate , melted 2 tablespoon(s) unsweetened cocoa powder 2 tablespoon(s) all-purpose flour

Instructions Jump to Ingredients ↑

  1. Prepare Basic Cookie Dough . Divide in half; transfer half to another bowl. Stir chips, sugar, chocolate, and cocoa into half. Stir flour into plain dough. On sheet of waxed paper, roll chocolate dough into 14" by 10" rectangle. Repeat with plain dough. Turn over plain rectangle, still on waxed paper, and place, dough side down, on top of chocolate rectangle so that edges line up evenly. Peel off top sheet of waxed paper. If dough becomes too soft to work with, refrigerate 10 minutes. Starting from long side, tightly roll rectangles together, jelly-roll fashion, to form log, lifting bottom sheet of waxed paper to help roll. Cut log crosswise in half. Wrap each half with plastic wrap and freeze 2 hours or refrigerate overnight. Preheat oven to 350 degrees F. With sharp knife, cut 1 log (keep other log refrigerated) crosswise into 1/4-inch-thick slices. Place slices, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire racks to cool. Repeat with remaining log. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months. Nutritional information is based on one cookie.


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