Ingredients
Scale
- 2/3 cup all purpose flour (3.3oz, 94g)
- 6 tablespoons cocoa powder (1.1oz, 32g)
- 1/2 cup sugar (3.5oz, 99g)
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 7 tablespoons butter, slightly softened (3.5oz, 99g)
- 1 1/2 tablespoons whole milk
- 1/2 teaspoon vanilla
Instructions
- Combine flour, cocoa, sugar, baking soda, and salt in a food processor. Pulse several times to mix.
- Cut the butter into 4 pieces and add to food processor. Pulse several times.
- Combine the milk and vanilla and with processor running, add to mixture. Process until dough clumps together.
- Remove dough from machine and knead several times so that it is evenly blended.
- Shape the dough into a log about 1 3/4 inches wide and wrap in plastic wrap.
- Refrigerate until firm enough to slice, at least one hour or overnight.
- Preheat oven to 350 degrees F and put the rack in the middle of the oven.
- Line a baking sheet with parchment paper.
- Remove the dough from the plastic and slice into 1/4 inch thick circles. Place 1 inch apart on baking sheet.
- Bake 12-15 minutes, rotating baking sheet half way through baking time.
- Cookies will puff a little then deflate. They will be finished about 1 minute after they deflate. They will be dry but soft.
- Slide cookies and parchment on a rack and let cool completely.
- If cookies aren't as crisp as you would like after they have cooled, you can put them back into the oven for a few minutes.
