Sugar and spice are sweet and nice, but chocolate’s what dreams are made off. Two layers of chocolate, specifically. These perfect chocolate sugar cookies are neither too sweet or too soft and are ideal to ice or sandwich.
Cream the butter and sugar just until the butter is smooth. Add the eggs and salt and scrape the mixer well. Cream for another moment.
Add the flour and cocoa powder and mix until just combined.
Roll between two sheets of parchment paper until quite thin. Place this on a cookie sheet and into the freezer for 15-20 minutes (or several weeks if you're planning ahead).
Peel off the top parchment paper and cut out your cookies. If you're filling them and want a window, cut out some pieces with a smaller cutter into half the cookies. Place these on a parchment-paper lined cookie sheet and bake at 350 F until the side begin to brown.
The ratio for these cookies is pretty ubiquitous in French pastry. It’s known as Pate Sucree (sweet dough) and can be pressed into a tart shell, rolled into a log and frozen for slice and bake cookies or roll out thin for cut outs like these. We love the addition of chocolate shards; simply pulse the flour with an ounce or two of your favorite chocolate until the chocolate forms thin shards, then add the flour to your recipe as directed.