2 cups butter or margarine
2 1/2 cups sugar
3 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon baking soda
1 1/4 cups unsweetened cocoa powder
Cut four 14″x12″ pieces of waxed paper or plastic wrap; set aside. In a bowl, cream butter or margarine, sugar, eggs, and vanilla until light and fluffy. In a bowl, combine flour, baking soda and cocoa powder. Stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 pieces. Shape each piece into and 8 to 10 inch roll. Wrap each roll in waxed paper or plastic wrap. Place in freezer container with a tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Lightly grease baking sheets. Slice dough into slices or chunks. Arrange slices on prepared baking sheets about 1/2 inch apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Remove cookies and cool on wire racks.