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Makes 25 to 30 cookies
1⁄2 cup (1 stick) unsalted butter at room temperature
1⁄2 cup superfine sugar
3 tablespoons unsweetened cocoa powder
1 cup unbleached all-purpose flour
1/8 teaspoon baking powder
pinch of salt
2 ounces bittersweet chocolate, chopped into chips
1. Preheat the over to 325 degrees.
2. Line a baking sheet with parchment paper (or better yet, a silpat sheet).
3. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
4. Sift the cocoa powder, flour, baking powder and salt into a small bowl.
5. Add the dry ingredients into the butter mixture. Mix until just blended. Add the chocolate chips.
6. Turn the dough out onto a lightly floured work surface and knead gently until combined.
7. Place the dough between two pieces of waxed paper and roll to a 1⁄2 inch thickness. Chill for ten minutes.
8. When firm, cut into 1⁄2 by 2 inch rectangles. Place on the parchment or silpat covered baking sheet.
9. Bake for 20 minutes until the cookies are a light golden color. Allow them to cool on a wire rack. Enjoy, or store in an airtight container.
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