Chocolate Slice and Bake Cookies

In the bowl of your stand mixer, affixed with the paddle attachment, cream together the butter and powdered sugar. Add the chocolate extract, vanilla extract, milk and salt to the mixer. Mix on medium-high speed until incorporated. Scrape down the sides of the bowl as needed.

Change the mixer to low speed and add the cocoa powder and flour to the mixer. Mix until just combined. Remove the bowl from the mixer and lay out two long strips of plastic wrap. Divide the dough into two portions, evenly laying out one portion on each strip of plastic. Use the plastic wrap to start rolling the dough into a log, forming a log that is approximately 2-inches high and 10-inches long. Repeat on the second dough ball. Wrap cookie dough logs tightly in plastic wrap and refrigerate for at least 1-hour or overnight.

Once the dough has chilled thoroughly, preheat the oven to 350-degrees and line two cookie sheets with parchment paper. Remove one cookie dough log from the refrigerator and slice cookies 1/2-inch in thickness. Place cookies on cookie sheet and bake in 350-degree oven for 12-minutes. Remove cookies from the oven and let set on the cookie sheet for 4-minutes before transferring to a wire rack to finish cooling. Repeat slicing and baking with the second log of cookie dough.

Once cookies have cooled, melt one cup of chocolate chips or chocolate almond bark in the microwave. Stopping every 15-seconds to stir the chocolate to ensure it does not scorch. Once melted, use a spoon to spread a layer of chocolate on top of each cookie and immediately top with sprinkles (if desired). Chocolate topping and sprinkles are optional.