I also didn't realize until I had started baking that I'd someone managed to run out of vanilla extract (I had like three bottles of it! I don't know where it all goes) - but I did have some chocolate whiskey on hand which I used instead, and it turned out nicely.
So, bottom line: if you are well-prepared/have an adequate grocery store, you can make these as is. But if you are a little bit of a mess, and have to make adjustments on the fly, these will still turn out pretty darn tasty.
- In electric mixer, beat 11 tablespoons softened butter until creamy and smooth.
- Add 2/3 cup brown sugar, 1/4 cup white sugar, and 1 tsp vanilla extract (or chocolate whiskey - or I could see a nice rum or bourbon serving here too). If you used unsalted butter, sprinkle in a little salt too. Beat together until fluffy.
- Sift together 1 1/4 cups of flour, 1/3 cup unsweetened cocoa powder, and 1/2 tsp baking soda. Add to mixer and beat until combined and crumbly.
- Add 5 ounces bittersweet (or unsweetened, heeding note above) chocolate, finely chopped, and mix just until evenly distributed.
- Divide dough into two balls and roll them out into logs, then wrap in plastic and refrigerate at least 3 hours (I left mine overnight and they were fine, if a little hard to slice). When I rolled my logs, I had trouble keeping them uniformly round - the bottom edge got flattened, so when I sliced my cookie dough, the results looked somewhat like mini biscotti, but they managed to sort of even out while baking.
- Preheat oven to 325 degrees. Slice logs into rounds approximately 1/2 inch thick and lay them out on parchment paper-lined trays. Make sure to leave a good amount of space between the cookies because they will spread (recipe recommends 1 inch).
- Bake 11-12 minutes (it took me 15) until cookies appear dry.