I had some premium Callebaut cocoa at home which has a more intense, dark chocolate flavour so these cookies are not the same as SOMA's. These are delicious and easy to make. I modified a recipe found here.
Ingredients:
- 1/2 lb salted butter
- 3/4 cup icing sugar
- 1/2 cup good quality cocoa
- 1-1/2 cups unbleached flour
Method:
Place butter in a food processor and process until it is light and well aerated. Add sugar and process for a couple of minutes until fluffy. Stir cocoa and flour together and add to butter/sugar mixture. Process until the dough comes together. (You can do this by hand if your want but mix well!)
Divide dough in half. Roll into a log (round or square) and chill in refrigerator for at least 1 hour. This is an essential step or the cookies will spread when baked. I made a roll about one inch in diameter as I wanted the cookies to be small.
Heat oven to 325F. Slice cookies 1/3 to 1/2 inch thick and place on parchment paper on a baking sheet. Bake for 17-20 minutes. I found it easier to let the cookies set on the sheet as they are fragile when hot. You can carefully remove them to a rack with a spatula to cool.
I don't know how many cookies this recipe made as we ate the ones that broke.
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