Chocolate Diamants
Buttery, chocolatey, and not-too-sweet slice-and-bake cookies.
Ingredients
1/2 cup (113g) unsalted butter
1/4 cup (55g) organic sugar
1/4 tsp (1.25g) course salt
3/4 cup + 3 1/2 tbsp (138g) all-purpose flour
2 1/2 tbsp (21g) Guittard Organic Natural Cocoa Powder
1/4 tsp (0.5g) cinnamon
1 cup turbinado sugar
Directions
Preheat oven to 325* F/ Sift together flour, cocoa powder and cinnamon in a bowl. Set aside. Blend butter, sugar, and salt in a mixing bowl with a paddle attachment. Do not whip. Add the sifted dry ingredients and mix until just combined. Scrape the bowl well and continue to mix until the dough is smooth and has a uniform color and consistency. Flatten dough onto a parchment-lined baking sheet and chill for 30-45 minutes. On a lightly floured surface, roll the dough into a log, approximately 1 3/4" diameter. Roll parchment paper around the log of dough. Chill for 1 hour or until completely firm before cutting. Brush log lightly with water and roll the log in turbinado sugar to fully coat. Slice into 1/4" sliced and place onto a parchment-lined baking sheet. Bake for 20-22 minutes
