Chocolate coated cookies

Make the cookies: Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on low speed, beat the butter and sugar until blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated and the batter looks smooth. Cover and refrigerate the dough for about 20 minutes to firm it slightly.

Position a rack in the middle of the oven. Preheat the oven to 165°C/325°F. Line two baking sheets with parchment paper.

Roll heaping tablespoons** of dough between the palms of your hands into smooth balls, and place them in 5cm (2 inches) apart in the prepared baking sheets.

Using the palm of your hand, flatten the cookies to 2 ½-to 3-inch rounds.

Bake the cookies one sheet at a time until the tops feel firm and look dull rather than shiny, about 15 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cook completely.

Make the chocolate coating: Put the chocolate and the oil in a heatproof container or the top of a double boiler, and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until the chocolate is melted and smooth. Remove from the water and let the chocolate coating cool and thicken slightly, about 20 minutes.

Spoon the chocolate coating over the top of the cookies and use the back of the spoon t to spread the chocolate evenly and coat them completely. If some chocolate drizzles over the cookies edges, that is fine.

Let the cookies sit at room temperature until the chocolate if firm. Or to speed the firming of the chocolate, refrigerate the cookies for about 20 minutes, then remove them from the refrigerator.