Ingredients
Equipment
Method
Preparation
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the egg yolk and vanilla extract until well combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms; do not overmix.
- Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or until firm enough to roll.
- Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper; lightly flour a clean surface for rolling.
- On the floured surface, roll one disk of chilled dough to about 1/4-inch thickness, then cut out desired shapes using cookie cutters.
- Place the cut cookies on the prepared baking sheets, leaving a little space between each, and bake for 10-12 minutes, or until the edges are set and the cookies are firm.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Adjust baking time based on your oven. For best results, use good quality cocoa powder for a richer chocolate flavor.