I do not think one can ever have enough chocolate cookie recipes. Many chocolate cookie recipes go way back to our grannies baking them in big batches for all the visiting grandchildren. This recipe is no exception but, it is an old fashioned recipe that can very easily be made with an electric mixer with a dough hook. I normally start with the normal beater for creaming the butter and sugar and only when it starts getting very stiff do I move to the dough hook. This chocolate cookie recipe is best made the day before you want to bake it and thoroughly cooled down in the refrigerator.
Ingredients for these chocolate sticks:
6 tablespoons of butter
3/4 cup of sugar
1 tablespoon of milk
1 teaspoon of vanilla or pinch of cinnamon
5 teaspoons of cocoa
1/8 teaspoonful of baking powder
1 1/4 to 1 1/2 cups of sifted pastry flour
Cream the butter until soft.
Add the sugar gradually and beat well
Add the beaten egg, milk and vanilla and mix thoroughly.
Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour.
Stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers.
Place in the fridge to harden.
Preheat the oven to 350oF.
Sprinkle the board with cocoa and a very small amount of sugar.
Use small pieces of the dough at a time and roll out thin, cut in strips about one-half inch wide and three inches long.
Place closely in pan and bake in the oven for three or four minutes. Great care should be taken in the baking to prevent burning. Watch them like a hawk!
Gather the scraps after each rolling, if soft, and set away to harden, if you have to use too much cocoa to prevent them from sticking it will make them bitter.
The colder and harder the dough is, the better it can be handled; therefore it is best made the day before using.
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