Intensely Dark Chocolate Icebox Cookies

• 3/4 cup cocoa powder
• 3/4 cup Gluten free flour
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon instant espresso powder, dissolved in 1 tablespoon water
• 4 tablespoons butter, at room temperature
• 1 teaspoon baking powder
• 1 teaspoon vanilla paste (can use regular vanilla)
• 1/4 teaspoon salt
• 2 eggs

1. Combine butter, sugars and vanilla and beat until fluffy. Add the espresso, eggs and mix. While the mixture is beating, add the cocoa, flour, baking powder and salt. Mix on until incorporated. Using a spatula, scrape the dough (it will be very thick and rather sticky) on a large piece of plastic wrap. Shape into a approximately 2 inch thick log. Wrap tightly in plastic wrap. Refrigerate or freeze the dough until it is firm (about 2 hours) or overnight.
2. To bake:
3. Preheat the oven to 350. Line 2 cookie sheets with parchment paper. Unwrap the dough and cut into 1/4 inch slices using a serrated knife (a bread knife works well). If the dough begins to soften as you cut, return it to the refrigerator to chill until it is firm again, normally about 5-10 minutes. Arrange the slices on the cookie sheets about 1/2 inch apart. Bake about 12 minutes or until they are just starting to brown on the bottom and the sides are no longer shiny.

cocoa powder, flour, brown sugar, granulated sugar, espresso powder, butter, baking powder, vanilla paste, salt, eggs

Taken from www.epicurious.com/recipes/member/views/intensely-dark-chocolate-icebox-cookies-51554621 (may not work)