Old Fashioned Rolled Chocolate Cookies

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• 4 ounces unsweetened chocolate, coarsely chopped
• 1/2 cup unsalted butter, slightly softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups powdered sugar
• 1 cup all-purpose flour
• 2 -3 tablespoons chocolate sprinkles (optional)

Recipe

• 1 in a small microwave-safe bowl, microwave the chocolate on 100% power for 1 minute. stir well.
• 2 continue microwaving on 5-% power, stirring at 30 second intervals.
• 3 stop microwaving before the chocolate completely melts and let residual heat finish the job.
• 4 (alternatively, in small heavy saucepan, melt the chcolate over lowest beat, stirring frequently; be very careful not to burn. immediately remove from heat.let cool to warm.
• 5 in a large bowl, with electric mixer on medium speed; beat together the butter and sugar until well blended lightened. add the egg, vanilla and salt and beat until well blended and smooth.
• 6 reduce speed to low and beat in powdered sugar and 1/2 cup of the flour, then the chocolate, until well blended. beat or stir in remaining 1/2 cup of flour until evenly incorporated.
• 7 divide dough in half.
• 8 place each portion between large sheets of wax paper.
• 9 roll out the portions 1/8" thick, check the underside of the dough and smooth out any wrinkles. stack the rolled portions( paper still attached) on a baking sheet. refrigerate for 45 minutes or until chilled and firm, or freeze.for about 20 minutes to speed chilling.
• 10 preheat oven to 350*. grease several baking sheets or coat with nonstick spray.
• 11 working with one portion at a time and leaving remaining dough chilled, gently peel away, then pat one sheet of waxed paper back into plate.
• 12 flip the dough over, then peel off and discard the second sheet. using a 2 1/2"-3" fluted round cookie cutter or any shape desired. cut out the cookies(if at any point the dough softens too much to handle, transfer the paper and and cookies to a baking sheet and refrigerate until firm again. using a spatula, transfer cookies to baking sheets, spacing 1 1/4" apart.reroll dough scraps -- sprinkle a few chocolate jimmies over and gently pat into dough.
• 13 bake the cookies one sheet at a time, in middle of oven 6-9 minutes or just barely firm when pressed in centers.reverse sheets from front to back halfway through baking time.
• 14 transfer sheet to wire rack and let stand until cookies firm up slightly, 3-4 minutes.using a spatula, transfer the cookies to wire racks, let stand until completely cooled --
• 15 store in an airtight container for up to 2 weeks or freeze for up to 1 month.