1 ½ cups unbleached all-purpose flour
¾ cup unsweetened cocoa powder
1 cup plus 2 tablespoons sugar
¼ teaspoon salt
¼ teaspoon baking soda
14 tablespoons unsalted butter, slightly softened
3 tablespoons whole milk
1 teaspoon pure vanilla extract:) (m!)
(6.75 ounces)(2.4 ounces)(1 ¾ sticks)
Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 slabs and add them to the bowl. Pulse many times.
Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Add the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.
Form the dough into a log about 14 inches long and 1 ¾ inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or one and a half:)
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Cut the log of dough into slices a scant ¼ inch thick and place them one inch apart on the sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate they are done about 1 ½ minutes after they deflate.
Cool the cookies on racks. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.
These cookies should turn out crisp and ready:) If not try again:)