Description
This is the perfect dough for sandwich cookie bases or chocolate tartlets. Use your favorite cookie cutters for simple addictively crisp chocolate wafers.
Ingredients
Scale
- 1 stick butter, at room temperature (113 grams)
- 60 grams powdered sugar
- 1/2 tsp vanilla extract
- 90 grams all-purpose flour
- 50 grams Dutch process cocoa powder (such as Droste or Hershey’s Special Dark)
- pinch of salt
Instructions
- Beat the butter and powdered sugar with a hand mixer or in a stand mixer briefly to soften it.
- Add in the vanilla and mix for a few seconds.
- Sift together the flour, cocoa powder, and salt in a small bowl. It’s important to sift the cocoa as the fat in it tends to make the cocoa lumpy.
- Beat the dry ingredients into the butter for a few seconds until the flour disappears. The dough should look crumbly at this point.
- Set a piece of plastic wrap on your counter, then press the dough together into one uniform mass. Pat the dough into a flat round, then cover with the plastic wrap.
- Chill the dough for 15 minutes.
- Get 2 pieces of parchment out and have 2 sheet trays at hand.
- Lightly sprinkle one of the sheets of parchment with flour, then sprinkle flour on the top of your dough flat.
- Place the dough unfloured side down on top the floured parchment, then cover with the second piece of parchment.
- Bring the edge of the parchment to the edge of the counter and hold it in place with your hip.
- Roll the dough between the two sheets of parchment into a sheet about 1/8″ thick.
- Slide the parchment onto a baking sheet and chill for 15 minutes in the fridge or 10 minutes in the freezer.
- Preheat the oven to 350 degrees F (180 C).
- After 15 minutes, peel off the top piece of parchment.
- Use a cookie cutter of your choice to cut out shapes as close together as possible on the rolled out dough. When you have a full sheet tray you’re ready to bake.
- Bake the cookies for 10 minutes, stopping to rotate the cookies 180 degrees halfway through baking. Be careful not to overbake these; because of the dark cocoa, it can be hard to see how baked they are. You’ll know they’re done when the tops are set to the touch and your finger no longer makes a dent if you press in the middle of a cookie.
- Cool the cookies until the tray is cool to the touch, then transfer the cookies to a wire rack to finish cooling.
- Gather up any scraps and repeat the rolling and chilling process.
- Repeat the cutting and baking for the leftover dough.
- Store cookies in an airtight tin at room temperature for up to a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Additional Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 74
- Sugar: 3
- Sodium: 38
- Fat: 4
- Saturated Fat: 3
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
- Cholesterol: 12