-
1
Note the dough requires a minimum of 2 1/2 hours chill time before baking.
-
2
In a bowl sift together flour, cocoa powder, salt and baking soda. Set aside.
-
3
In the bowl of a stand mixer with the paddle attachment beat butter and sugar for 3 minutes until creamy. Add the egg and beat on low until combined. Add vanilla extract and mix for 30 more seconds.
-
4
Gradually add the flour-cocoa mixture, mixing on low speed until everything is well combined. This dough is sticky. Using a rubber spatula scrape down the sides of the bowl and form dough into a ball. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
-
5
When you are ready to bake the cookies: I used a small cookie scoop to scoop the chilled dough. Then I rolled the scoops in mini Christmas colored M&Ms (add as many as you'd like). Place on a parchment paper lined baking sheet, leaving about 2 inches in between them. Then press with your palm to flatten a little and refrigerate for at least 30 minutes.
-
6
Preheat oven to 350 F (177 C). Bake cookies for 8-10 minutes. Remove from oven. Let them cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack. Store cookies in an airtight container for up to a week.
-
7
Notes:
-
8
1. This dough is thick.
-
9
2. Chilling the dough is mandatory in order to avoid spreading.
-
10
3. Due to the dryness of the dough, I've tweaked my original recipe and reduced the amount of flour to 11/2 cups from 2 cups.
-
11
4. Please make sure your butter and egg are at room temperature. Butter needs to be very soft.
