Ingredients
The following ingredients have 4 Servings
- 2 cups (10oz/284g) all-purpose flour
- ¼ cup (1oz/28g) cocoa powder (sifted)
- 1 cup (8oz/225g) butter (at room temperature)
- ⅔ cup (2 ⅔ oz/76g) confectioner’s sugar (sifted)
- ½ teaspoon vanilla extract
- ⅔ cup (4oz/115g) semi-sweet or dark chocolate (chopped)
Instruction
- In a small bowl, whisk flour and cocoa powder together. Set aside.
- In a separate bowl, beat butter, vanilla, and sugar with a stand or handheld mixer on medium speed until smooth, about 3 minutes.
- Switch the mixer speed to low and gradually add in the flour mixture, until just combined.
- Roll the dough into a log about 2 inches (5cm) in diameter, wrap well, and refrigerate until very firm, about 2 hours.
- When ready to bake, preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.
- Cut the dough into ¼ inch (7mm) thick slices and place on the prepared baking sheet and bake for 18-20 minutes. Let cool on wire racks.
- Once cooled, melt the chopped chocolate in the microwave on low power or over low heat on the stove and drizzle over the cookies. Let set and harden before storing.
- These cookies can be stored at room temperature in an airtight container for up to 5 days or in the freezer in an airtight container for up to 2 months.
