Sugar-Crusted Chocolate Cookies

1. 1

   In a food processor, pulse the flour, cocoa and salt.

2. 2

   Add the butter and process until sandy, about 3 minutes.

3. 3

   Add the confectioners' sugar, milk and vanilla extract and process until a firm dough forms.

4. 4

   Transfer the dough to 2 sheets of plastic wrap and form into two 7-inch logs, about 1 1/2 inches thick.

5. 5

   Wrap in plastic and refrigerate until very firm, at least 4 hours or overnight.

6. 6

   Preheat the oven to 350 and position racks in the upper and lower thirds.

7. 7

   Line 2 large baking sheets with parchment paper.

8. 8

   Beat the egg white in a small bowl.

9. 9

   Sprinkle the granulated sugar in a 7-inch square on a sheet of wax paper.

10. 10

    Brush the logs with the egg white and roll in the sugar, pressing to help it adhere.

11. 11

    Cut the logs into 1/4-inch slices and transfer to the baking sheets, about 1/2 inch apart.

12. 12

    Bake the cookies for about 20 minutes, until just firm to the touch; shift the sheets from top to bottom and front to back halfway through for even baking.

13. 13

    Transfer the baking sheets to racks to cool.

* Per serving · 4 servings · Values may vary.

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