I’ve heard of these cookies for years & while I’ve never had one nor made them until now, I wish I had done it sooner. Like every year, I set out on a quest for a new Christmas cookie & these are definitely repeat worthy.
Essentially, these are a French butter cookie a la intense chocolate style. These are indulgent & decadent, but don’t be fooled, they are subtly sweet. Perfectly paired with a cup of coffee or milk.
11 tbsp unsalted butter, cut into cubes & at room temperature
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1/4 tsp fine sea salt or 1/2 tsp flour de sal
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/3 cup unsweetened dark cocoa powder
1/2 tsp baking soda
5 ounces bittersweet chocolate, chopped into irregular sized bits (I used Ghirardelli)
Beat butter & sugars on medium speed for three minutes, or until soft & creamy. Be sure to scrape the sides & bottom of bowl at least once. Beat in salt & vanilla.
Whisk together the flour, cocoa powder, & baking soda. Add flour mixture to butter/ sugar mixture, stir to combine. Once combined, mix on low until thoroughly incorporated; being careful not to over mix.
Divide the dough in half. With each half, roll into a 1 1/2 inch diameter log. Wrap each log in plastic wrap & freeze for 2 hours or chill in refrigerator for 3 hours.
When ready to bake, preheat oven to 325 degrees F. Using a sharp knife, cut log into 1/2 inch-thick rounds. Place on baking sheets & leave 2 inches between them. Keep one sheet with cut rounds in refrigerator while the other is baking.
Bake for 12 minutes. Do not open the door, just let them bake. At the end of the 12 minutes, they won’t look done, nor firm but remove from oven anyway. Transfer to a cooling rack.