- 1 cup all-purpose flour
- 1/3 cup Dutched cocoa powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3 1/2 ounces bittersweet chocolate, grated or finely chopped until almost powdery in a food processor
- Coarse sugar for sprinkling
Sift together the flour, cocoa and baking soda together onto a piece of waxed paper or into a bowl and set aside.
Cream butter, sugar and salt together in a large bowl with an electric mixer until light and fluffy. Add egg yolk and vanilla, beating until combined, then scraping down sides. Add dry ingredients and grated chocolate together and mix until just combined.
Scrape dough onto a piece of plastic wrap, wrap it up and chill it in the fridge until just firm, about 30 to 45 minutes. Dough can be refrigerated until needed, up to a two days, but let it warm up and soften a bit before rolling it out.
Heat oven to 350 degrees. On a floured surface, roll dough gently — it will still be on the crumbly side, so only attempt to flatten it slightly with each roll — until it is 1/4-inch thick. Cut into desired shapes and space them an inch apart on a parchment-lined baking sheet. Sprinkle decoratively with coarse sugar. Bake for 8 to 10 minutes. Leave cookies on baking sheets out of the oven for a couple minutes before gently, carefully transferring them to cooling racks, as they’ll be fragile until they cool.
From Smitten Kitchen. Makes about 30 cookies