ingredients:
- 190 g flour
- 67 g cocoa powder, Dutch-processed
- 220 g sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 210 g butter, softened
- 3 tbsp whole milk
- 1 tsp vanilla extract
directions:
- Combine flour, cocoa powder, sugar, salt and baking soda in a food processor. Pulse for a couple of seconds until all ingredients mixed well.
- Add butter and process until the dough is slightly crumbly.
- Pour vanilla extract and milk into food processor when the blade still running, until the dough held together around the blades or side of bowl.
- Get the dough off the food processor onto a working surface.
- Knead for a bit until all ingredients are evenly distributed.
- Form dough into a log with 3-5 cm in diameter. Fold the dough with plastic wrap and refrigerate until firm, about 1 hour.
- The dough will keep well for up to 3 days.
- Preheat oven to 185 degree celsius.
- Cut dough into 0.5 cm thickness round discs.
- Arrange on lightly greased baking paper.
- Bake in preheated oven for 12-15 minutes.
- Let cool on pan. If the cookies are not as crunchy when cooled, bake them again in oven for 3-5 minutes.
- Transfer to air tight container.
