• 1 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 2/3 cup unsweetened cocoa
• 1/2 teaspoon salt

In a large mixer bowl beat butter, sugar, eggs, and vanilla until well blended. In medium bowl, stir together flour, cocoa, and salt; add to butter mixture and blend well. Refrigerate dough about an hour or until firm enough to roll or mold. Bake at 325° 5 to 7 minutes or until no indentation remians when touched. Remove from cookie sheets and cool completely.