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1
Sift the flour, cocoa powder, and salt into a mixing bowl and set aside.
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2
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
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3
Add the sugar and mix on medium-high speed until smooth, about 1 minute.
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4
Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
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5
Add the egg and mix until combined.
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6
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
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7
Add approximately half the flour-cocoa mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
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8
Repeat with the remaining flour.
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9
Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
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10
Empty the dough onto a lightly floured surface and gently push it together.
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11
Divide the dough in half and form each half into a flat disk 1 to 2 inches thick.
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12
Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 1 hour or up to 3 days.
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13
Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly with plastic wrap on a sheet pan or piece of cardboard) until needed or for up to 2 months.
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14
Cut and bake rolled dough as directed.
