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- 330 grams (3 cups) all-purpose flour
- 110 grams (1 cup) cocoa powder
- 228 grams ( 1 cup) unsalted butter (room temperature)
- 225 grams ( 1 cup) granulated white sugar
- 2 large eggs
- 1/2 tsp salt
- 2 tsp vanilla extract
PLAN AND PREPARE
- Make sure the butter and eggs are room temperature.
- Sift together the flour, cocoa powder, and salt.
MAKE THE DOUGH
- Place butter and sugar in your mixing bowl and mix on medium until light and fluffy.
- Do not skip this step or the cookies will be very dense.
- Add eggs one at a time slowly, mixing each well until incorporated.
- When both the eggs are added. Continue mixing on medium heat for about two more minutes.
- Next, add the vanilla.
- Followed by the flour. Do not over mix once the flour is incorporated.
- Bring the dough together and divide into two discs.
- Wrap in cling/plastic wrap for at least 1 to 2 hours.
ROLL THE COOKIES
- Once the dough is chilled, roll dough on a lightly floured surface evenly.
- Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- I prefer to chill the cookies while the oven is preheating.
- Preheat the oven to 180 C / 360 F.
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
- You can eat these cookies as is or decorate them with royal icing or fondant.
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the fridge overnight before you roll out.
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