Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Cream the butter and powdered sugar together in a mixing bowl until light and fluffy.
- Add vanilla extract and stir to combine.
- Sift flour, cocoa powder, and salt together in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture until fully combined, avoiding overmixing.
- Fold in the chocolate chips gently.
- Shape the dough into a disc, cover in plastic wrap, and refrigerate for about 30 minutes.
Baking
- Roll out the chilled dough on a floured surface to about ¼ inch thick.
- Cut out shapes with cookie cutters or slice into squares.
- Place the cookies on a parchment-lined baking sheet, leaving space between them.
- Bake in the preheated oven for 12-15 minutes, until edges are firm but centers remain slightly soft.
- Cool the cookies on a wire rack before indulging.
Notes
Store cookies in an airtight container at room temperature for up to a week. Refrigerate for up to two weeks or freeze for up to three months. To reheat, place in a preheated oven at 300°F (150°C) for about 5 minutes.