Ingredients
Equipment
Method
- Measure out your butter and allow to soften to room temperature before starting.
- In a large bowl, cream together softened butter with the white sugar and salt, until light and fluffy.
- Beat in eggs until fully incorporated.
- In a separate bowl, sieve together the flour, cocoa powder, and baking soda. Blend well.
- Add the dry ingredients to the wet ingredients, and mix together until combined.
- Turn the dough out onto your surface and push together into a flat square.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 160˚C (325˚F).
- Remove the dough from the fridge, and for ease of rolling out, divide the dough into 2 (this way the dough stays cool longer and prevents the need of re-chilling later on).
- To roll out the dough, place half of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies).
- Roll the dough between the two sheets of parchment to ½ cm (¼-inch) thickness.
- Cut the dough in whatever shape you want. If you're making a cake, use the mold to get the approximate size. Do not that dough will expand a little as it cooks.
- Bake in a preheated oven for 15minutes.
- Remove and transfer cookies to a cooling rack to cool completely.
- If allowed to sit in the open air for a few hours, it will harden like a cookie.
Notes
*Will make about 3 average cake-size bases.
**Need help getting started in your kitchen? Start here.