The following is from Food Network Kitchen
2 1/4 cups all-purpose flour, spooned and leveled, plus more for dusting
1/2 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg
1/2 teaspoon pure vanilla extract
3 ounces semisweet or bittersweet chocolate, melted
- Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
- Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
- Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
- Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
- Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
Here is a tutorial on these cookies so even beginners can do a batch!
Here is another Chocolate Cookie Recipe by Sweetapolita (another of my favourite bloggers) I’m dying to try! It sounds delicious, but at the moment I didn’t have the supplies to make it (dark cocoa powder), and in Puerto Rico there aren’t many baking supply stores, so I might have to order this one online.