Ingredients
84
84 servings
- •1 ¾ cups all-purpose flour
- •¼ cup unsweetened cocoa powder
- •¼ teaspoon sea salt
- •11 tablespoons unsalted butter, softened
- •½ cup white sugar
- •1 egg yolk
- •1 teaspoon vanilla extract
Instructions
- Mix flour, cocoa powder, and salt in a bowl and set aside.
- Beat softened butter and sugar together with an electric mixer until the mixture looks like overwhipped whipped cream. Add egg yolk and vanilla extract; mix well. Add dry ingredients. Use a spatula to mix them in until evenly moistened.
- Divide the dough into thirds or quarters and knead a little bit on a large sheet of waxed paper. Gather into a ball, then shape into a 1 1/2-inch cylinder or square tube. Wrap up with the waxed paper, pushing in the sides so that the tube is evenly thick from left to right. Repeat with remaining dough.
- Refrigerate dough for at least 1 hour, and up to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Slice dough into 1/4-inch thick cookies with a sharp knife. Arrange on the baking sheets, spacing them 1/2 inch apart.
- Bake in the preheated oven until firm, 20 to 25 minutes. Cool completely before eating.
Nutritional Facts
Per 84 servings
- Calories: 29
- Carbohydrate: 3g
- Fat: 2g
- Fiber: 0g
- Protein: 0g
- Sugar: 1g
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