INGREDIENTS

Makes about 48 cookies

COOKIE DOUGH

150 grams unsalted butter - room temperature

190 grams [1¼ cups] plain flour

¼ teaspoon salt

150 grams unsalted butter - room temperature

300 grams [½ cup] caster sugar

80 grams [1 cup] cocoa powder

1 teaspoon vanilla extract or essence

1 large egg

1 teaspoon baking soda

METHOD

Preheat your oven to 180C [350F] or 160C fan forced. Line two baking trays with parchment paper and set aside. 

Sift together the flour, cocoa powder, baking soda and salt.  Set aside.

In the bowl of your electric mixer, with the flat paddle attachment (or with your hand held mixer), on a medium to high speed, cream together the butter until creamy. About a minute. Add the caster sugar and beat until light and fluffy - about 5 minutes. 

Add the egg and vanilla and continue to mix until incorporated - less than a minute. 

Stir in the flour mixture on medium speed until just combined and resembles a stiff dough.

Take a heaped tablespoon of the mixture (15 grams, if you want to be exact) and roll into a ball. Place the balls on the lined baking trays spaced evenly apart (approximately 2 centimetres) and press lightly on the top of each ball to flatten. 

Bake for 9 - 10 minutes until the cookies are lightly coloured. 

Once baked, allow them to cool slightly on the trays before placing them on a wire rack to cool completely. 

So simple - yet so delicious! 

STORAGE

Store in an airtight container for up to a week; or they’ll keep in the refrigerator for at least 2 weeks. 

TIPS + TRICKS

During the baking of the cookies, half way through I turn the baking tray around to ensure an even bake.

Always store cookies in your refrigerator - sounds strange but keeps them fresh. Once you store your cookies and crackers in the refrigerator, you will never store them in the pantry again! 

To make them into cookie sandwiches, pipe buttercream between the two cookies! Delish :)