INGREDIENTS 1/2 cup/113g (1 stick) unsalted butter, softened 3/4 cup/150g sugar 1/2 cup/100g dark brown sugar, well packed 1 teaspoon/5ml vanilla 1 cup/120g all-purpose flour 3/4 cup/75g cocoa powder 1/2 teaspoon/2ml baking soda 1/4 teaspoon/1ml salt 1/4 cup milk/60ml DIRECTIONS Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes. In a medium bowl, whisk together the flour, cocoa powder, soda and salt. If there are any lumps of cocoa powder, sift the dry ingredients before adding to the butter. Add the dry ingredients to the butter mixture and mix just to combine. Add the milk and mix just to combine. Form the dough into two 1 1/2-inch/38mm-thick logs. Wrap well in plastic wrap and refrigerate for at least an hour. Preheat the oven to 350F/180C/Gas4 Line 2 baking sheets with parchment. Slice the log of cookie dough into 1/8-inch-thick coins. Arrange on the baking sheets with about 1 1/2 inches/38mm between the cookies. Bake for 8 minu
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