1 3/4 c. flour
1/3 c. unsweetened cocoa powder
1/4 tsp. salt
1/4 lb. butter, room temp.
1/2 c. granulated sugar
1/2 tsp. vanilla extract
1 egg
1/3 c. miniature semi sweet chocolate chips
Confectioners' sugar for dredging

Heat oven to 325 degrees. Combine flour, cocoa and salt. With an electric mixer set at medium low speed, beat butter and sugar until fluffy and light in color. Beat in vanilla and egg. Reduce speed and beat in flour mixture. Stir in chocolate chips.

Shape dough into approximately 1 1/4" balls. Roll each ball into a log about 3" long and taper the ends. Bend each log into a crescent shape. Put about 2" apart on ungreased baking sheets and bake until the edges are set and bottoms look dry but centers are slightly soft, 10 to 15 minutes. Remove from sheets and immediately dredge in confectioners' sugar. Yield: about 2 dozen cookies.