Ok, so my cookies were a big hit at the cookie exchange yesterday! So, here's the recipe for Miss Martha Stewart's Chocolate Charms. (all of you who ate them may be tempted to go and purge yourself when you see there's a half pound of butter in them, but that's what makes them oh-so-good!)
2 cups flour
1/4 cup unsweetened cocoa, plus more for dusting. I used Hershey's Special Dark cocoa
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter at room temp.
3/4 cup sugar
1 teaspoon pure vanilla extract
Sift together flour, cocoa, & salt. Set aside.
With electric mixer, beat butter & sugar until fluffy, about 3 minutes
Add vanilla & scrape down sides of the bowl
slowly add the flour mixture scraping down sides of bowl if necessary. Do not over mix, stir just until flour is incorporated. Put dough onto plastic wrap, flatten into a disk and refrigerate for 1 hour.
Preheat oven to 325F and line 2 baking sheets with parchment
using a spoon, form dough into 1-inch balls; place on baking sheet
Bake until firm, about 20-25 minutes, rotating halfway through.
Cool completely, dust with cocoa powder just before serving.
Cookies can be stored in an airtight container at room temp. for up to 1 week.
Makes about 3 dozen