• Chocolate Cookie Dough
• In a medium mixing bowl, add in the butter, milk, powdered sugar and both extracts.
• Mix on medium but start on low, until just combined. Scrape down the sides of the bowl and add in the cocoa powder.
• Mix again until just combined.
• Add in the flour and mix once more.
• Dump the chocolate cookie dough out of the bowl onto a sheet of plastic wrap and shape into a long that is about 1.5" in diameter.
• Wrap the log in a sheet of aluminum foil to help it keeps its shape. Place in the fridge overnight to chill.

Slice and Bake the Cookies

• Preheat the oven to 350º F and place two racks in the oven so it is divided into thirds.
• Line two baking sheets with parchment paper or silicone baking mats.
• The next day, sprinkle the granulated sugar over a cutting board.
• I find it easiest to work with the log in two portions so unwrap the log and cut it in half.
• Roll both portions in the granulated sugar. Press hard to get the sugar to stick and correct any shaping if necessary. It's ok if they aren't perfectly round.
• Use a sharp knife to cut each log into 1/2 cm thick slices. Rotate the log as necessary if one edge starts to flatten out.
• Place the slices on the lined baking sheets with at least 1" between each slice.
• Bake the cookies in the preheated oven for 6 min then rotate and swap the baking sheets and bake for another 6 minutes.
• Take the sheets out of the oven and place on wire racks to cool for at least 5 minutes before eating and allow them to cool fully before storing in an airtight container.