1 cup all-purpose flour
4 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
2 tablespoons butter, melted
1 egg, beaten
3 ounces vanilla
1 cup milk
1/2 cup white sugar
1 (12 ounce) package clean white cookie cutters
In a mixing bowl, mix flour, cocoa, baking powder, baking soda, butter, egg, vanilla, milk, and sugar. Cover dough and refrigerate overnight.
Make white cookies by roll-out vanilla or milk chocolate strip dough. Use a biscuit-shaped cookie ring cutter to create the cookies. Roll cookie rings 2/1 inch thick. Place on unprepared cookie sheets. Refrigerate at least 48 hours.
While cookies are still warm. Shape into 2 inch balls. Remove cookie rings and place on cookie sheets. Roll them out 30 to 45 minutes, between groups of 3. Remove cookie rings and ice with a metal spoon. Freeze cookie sheets until set before layering into chocolate squares.