- 1 cup + 1 Tbs all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ¼ tsp baking soda
- 6 Tbs unsalted butter, at room temperature
- ¾ cup sugar
- 1 egg
- ½ tsp Amoretti Madagascar Bourbon Vanilla (2 fold) Extract
- 3 oz dark chocolate, melted
- ½ cup chocolate chips (optional)
In a medium bowl, whisk together the flour, cocoa powder, salt and baking soda and set aside.
Put the butter into the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl as needed, for about 4 minutes more. Add the egg, vanilla and melted chocolate and beat until combined. Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl as needed. Add the optional chocolate chips and beat until incorporated. Shape the dough into a flattened disk, wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat to 350°F. Line a baking sheet with parchment paper.
Dust a piece of parchment paper with flour, place the disk of dough on it, dust the disk with flour, and cover it with a second piece of parchment paper. Roll out the dough out to a ¼ -inch thickness. Cut out shapes with Christmas cookie cutters. Arrange the cookies about 1-inch apart on the parchment lined baking sheet.
Bake the cookies at 350°F for 10 to 12 minutes or until the tops look dry and no indentation is left when pressed. Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a rack and cool completely before frosting and decorating as desired.