40gramsunsweetened Dutch-processed cocoa powder, ⅓ cup
Preheat oven to 190C / 375F. Line 2 baking sheets with baking parchment. Set aside.
In a large mixing bowl, beat butter and sugar with an electric mixer until light and creamy, scrapping down the sides occasionally, about 5 to 7 minutes.
Add in the egg and vanilla and beat for about 1 minute until incorporated.
Sift in flour, cocoa powder, baking soda, baking powder and salt and beat on low speed until almost incorporated. Use a rubber spatula and mix everything together.
Place 1 teaspoon rounded scoops of dough on the baking sheet, spacing them 1.5 to 2 inches apart from each other. Flatten slightly with the back of a spoon.
Bake the cookies for 9 to 10 minutes. The cookie will flatten and spread out into a thin cookie.
Cool the cookies on the baking sheet completely before storing it in an airtight container.
- My baking sheets are dark in colour and I baked the cookies 1 sheet at a time. If your baking sheets are those silver trays, you may want to add 1 or 2 minutes to the baking time.- The raw cookie dough (after scooping them out) can be frozen then kept in a ziploc bag. This way you can have fresh cookies whenever you want to!- Recipe adapted from Smitten Kitchen, head over to her site for the filling recipe if you want one!