Preparation time: 15 minutes

Resting time for dough: at least one hour, keeps up to two weeks

Cooking time: 8 to 12 minutes

  Ingredients:

• 3 cups (750 ml) all-purpose flour
• 1-1/4 cups (320 ml) cocoa
• 1/4 teaspoon salt
• 3/4 pound (375 g) unsalted butter, softened
• 2-1/2 cups (625 ml) powdered sugar
• 2 eggs
• 1 teaspoon vanilla

  Preparation steps:

1- Sift together flour, cocoa and salt.Set aside.

2- Beat powdered sugar and butter together until fluffy.

 3- Add eggs and vanilla.

4- Gently incorporate flour-cocoa mixture until smooth.

5- Divide the dough in two and place each ball in plastic wrap.

6- Refrigerate for at least an hour. (The dough can stay cold for a day or two or you can freeze it and use it a week or two later, if it is very well wrapped. You must then let it thaw in the refrigerator a day before using it.)

7- To make the cookies, heat the oven to 350 ºF.

8- Let the dough rest for a few minutes outside the fridge before rolling it out with a rolling pin on a floured surface.

9- The thinner the dough is flattened, the thinner and crunchier the cookies will be, the thicker the dough, the softer and more tender the cookies will be.

It’s up to you.

10- Cut the cookies with cookie cutters.

11- Bake on a baking sheet on which you have placed a sheet of parchment paper.

12- Baking can take 8 to 12 minutes, depending on the thickness of the cookies and the desired result. Those who want soft cookies will remove them from the oven when the center is still a little shiny.

Those who want crunchy cookies will wait until the cookies are matte. (Tip: use our Cookie countess Mesh mats for an even bake)

Let cool on a wire rack.