These are truly delicious! Black Cocoa Powder can be found at most Bulk Food Stores but you can use whatever you have on hand they just won't be as dark.
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) black cocoa powder
1/4 cup (60 mL) cornstarch
1 cup (250 mL) unsalted butter, softened
1/2 cup (125 mL) icing sugar, sifted
1 tsp (5 mL) pure vanilla extract
Flaky sea salt, preferably Maldon
1. In a small bowl, sift together flour, cocoa and cornstarch. Set aside.
2. In a stand mixer fitted with a paddle attachment, beat butter, sugar and vanilla on medium speed until smooth, about 2 minutes. Stop the machine and add half of the flour mixture. Mix on low until combined. Stop the machine and add the remaining flour mixture. Mix on low until combined. Divide dough in half and roll each portion into a 7-inch (18 cm) log. Wrap each log in plastic wrap and twist ends to smooth out the dough. Refrigerate until firm, at least 4 hours, preferably overnight.
3. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper.
4. Working with 1 log at a time, cut into 1/3-inch (8 mm) thick rounds. (Bake smaller end pieces for a cook’s treat.) Place 1 inch (2.5 cm) apart on a prepared sheet. Sprinkle lightly with salt. Bake, rotating the sheet at halfway mark until cookies are set, about 15 minutes. (When the first tray is 5 minutes away from being done, prepare the second tray for baking.) Remove from oven, cool 5 minutes, then carefully transfer to a rack to cool completely.
5. Store in an airtight container at room temperature for up to 1 month.
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