These cookies are both easy and sophisticated. They rock as gifts.
Adapted with permission from Meg Ray, owner of the bakery Miette, and author of the book with the same name. You can also find the recipe here written by Meg herself.
Ingredients5 ounces all purpose flour
1 ounce natural (not Dutch processed) unsweetened cocoa powder
1/2 tsp baking powder
4 ounces room temperature unsalted butter
2/3 C sugar
1/4 tsp sea salt
3/4 tsp vanilla
3 1/2 ounces 70 percent cacao chocolate, grated
Sparkling sugar (or granulated if you don't have sparkling) for sprinkling
Whisk the flour, cocoa powder, and baking soda together in a bowl.
Beat the butter, sugar, salt, and vanilla together in a stand mixer with the paddle attachment for about four minutes.
Add the dry ingredients and the chocolate and mix until just combined.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and up to a week. (You can also freeze it for three months)
When you are ready to bake the cookies, preheat the oven to 350 degrees F.
On a lightly floured surface, roll out the dough into a 1/2 inch thick 6x6 inch square. Cut the dough into one inch squares. Bake them 2 inches apart on a parchment lined baking sheet. Lightly sprinkle the cookies with sparkling or granulated sugar.
Bake the cookies for 10 to 12 minutes. Cool on a wire rack.