Black Cocoa Chocolate Cut Out Cookie

The perfect, non spreading BLACK cookie, that tastes fantastic

Black Cocoa Chocolate Cutout Cookies

300g sugar

228g butter, room temperature

1 egg, room temperature

2 teaspoon espresso powder 

400g AP flour

30g cornstarch

50g black cocoa

30g dutch processed cocoa

10g kosher salt

¼ teaspoon cream of tartar

Preheat oven 350 degrees/ 

Line sheet pans with parchment or silicone sheets.

Cream sugar and butter together. Add the egg and espresso powder. Cream thoroughly. 

Sift the flour, cornstarch, cocoas, salt and cream of tartar together. Dump it all into the sugar mixture. 

Mix until just combined, careful to not overmix. 

Roll (I use 5/16th guides) and cut out cookies. Roll in a minimal amount of powdered sugar or on a naked counter. 

Bake for exactly 11 minutes. It’s hard to see any color on these cookies. If they develop a bubble use the bottom of a flat cup and press the bubble down.