I know I keep saying how easy a lot of the recipes are but this cookie takes the cake. It requires only one bowl of an electric mixer where you beat butter and sugar, add the egg and vanilla, then flour, salt, and Ghiradelli bittersweet chocolate. Instead of two rolls, I produced three from the batter after rolling into a log. Froze for an hour, sliced into 1/4 inch thick rounds and baked for 8 minutes, rotated, then baked for 6 more. I invited some family and friends over for a Labor Day lunch to feast on summmer rolls and sushi and I needed something simple. The prep work for the rolls took the whole morning but I knew they, especially me would look forward to something sweet.
Jordan, Swasthitha, and Anna gobbled them up because this cookie tasted like an ice cream cone-refreshing, light, and just the right amount of sweet.
Martha instructs you to sift out the fine dust of bittersweet chocolate and discard after chopping 4 oz., but there is no wasy I'm throwing out any chocolate!
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