This recipe is after years of experimenting and adjusting to finding the simplest, easy to remember ratio possible without compromising taste. I use no rising agent, since I find that it ruins the shape of the cookie, I just eliminated it. It is also a very forgiving recipe, so feel free to fool around with it.
- Big block of butter (approx 250 gms) [This is easier for me to remember than in cups or in grams, and I have used a little less or a little more, depending on how the block of butter is sold in where I am at the time.]
- 1 1/2 cup Sugar
- 2 Eggs
- 2/3 cup Cocoa
- Pinch of salt
- 31/2 cups Flour
Preheat oven to 180 C (350 F)
Cream butter, add in sugar, salt, add in eggs, cocoa powder, then SLOWLY add in the flour, until you need to start kneading with your hands. Knead until all incorporated. DO NOT add more flour if you feel it is too wet or more liquid if you feel its too dry. Once it is all mixed, pat into a ball and allow to sit for a few minutes. The consistency changes a bit after everything is well absorbed.
Check on the dough, if it is very sticky then pat your hands in flour and add in small amounts.
The consistency should be soft, but not melting, it should hold form.
Chill the dough for 10 min, then roll out in a sheet. The thickness depends on how toy like your cookies. Optimal thickness is approx 1/2 a cm. For softer, chewy brownie like cookies make them thicker.
Use your cookie cutter and then transfer cookie shapes onto a baking sheet.
Chill for 10 mins before baking. (This is to preserve the shape, otherwise they may spread a little, but if you are in a rush, and need cookies NAO! then feel free to skip this)
Bake for 6-8 mins. If you have thicker cookies they will need longer to be crispy, or if you like them chewy
then 8 mins should be enough.
Allow to cook before transferring.