Black Cocoa Diamants

Name: Black Cocoa Diamants
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Ingredients: 240 grams all purpose flour (2 cups); 80 grams black cocoa (⅔ cup); ¼ teaspoon salt (table or fine sea salt); 227 grams unsalted butter, at room temperature (1 cup); 110 grams light brown sugar (½ cup); 1 teaspoon vanilla extract; 1 Tablespoon milk; 1 egg, at room temperature (for egg wash); ½ cup coarse sugar like turbinado or crystal sugar

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 155 minutes

Servings: 34

chocolate christmas hanukkah

Ingredients

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240 grams all purpose flour (2 cups)80 grams black cocoa (⅔ cup)¼ teaspoon salt (table or fine sea salt)227 grams unsalted butter, at room temperature (1 cup)110 grams light brown sugar (½ cup)1 teaspoon vanilla extract1 Tablespoon milk1 egg, at room temperature (for egg wash)½ cup coarse sugar like turbinado or crystal sugar

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Instructions

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Step 1

In a small bowl, sift together the flour, black cocoa powder and salt. Set aside.

Step 2

In mixing bowl, cream together the butter and the sugar. (Electric or hand mixer is great here.)

Step 3

Mix in the vanilla and milk until fully combined.

Step 4

Mix in the dry ingredients, just until fully absorbed.

Step 5

Press the dough into itself and shape into a log, approximately 1½ inches in diameter. Best to roll the log in parchment paper. Refrigerate 30-60 minutes, then move the log into plastic wrap and roll the log to get it as round as possible. Refrigerate at least another hour.

Step 6

Preheat oven to 350° F.

Step 7

Beat the egg. Egg wash the log of cookie dough. Roll in sugar to coat well. Cut slices at least ¼ inch thick and no thicker than ½ inch. Place on a parchment lined baking sheet 2 inches apart. Bake 17-20 minutes. Cool completely.