Preparation / Directions:
Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.
In a bowl, cream butter or margarine with the sugar. Beat in vanilla extract and eggs until light and fluffy. In a bowl, combine flour, baking soda and cocoa. Stir flour mixture into egg and butter mixture; blend well.
Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap Well in a piece of heavy duty aluminum foil. Label with date and contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of chocolate wafer cookie dough Preheat oven to 350ø. Cut the dough into 1/4" thick slices. Arrange cut pieces on lightly greased cookie sheets, placing about 1/2" apart. Bake for about 8-10 minutes, or until cookies are set around the edges and slightly firm on top. Remove from oven and cool. Makes about 3 dozen cookes.
Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.