Rich, and delicious, these chocolate diamant cookies are super easy to make.
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Ingredients
240gramsall purpose flour(2 cups)
80gramsblack cocoa(⅔ cup)
¼teaspoonsalt(table or fine sea salt)
227gramsunsalted butter, at room temperature(1 cup)
110gramslight brown sugar(½ cup)
1teaspoonvanilla extract
1Tablespoonmilk
1egg, at room temperature(for egg wash)
½cupcoarse sugar like turbinado or crystal sugar
Instructions
In a small bowl, sift together the flour, black cocoa powder and salt. Set aside.
In mixing bowl, cream together the butter and the sugar. (Electric or hand mixer is great here.)
Mix in the vanilla and milk until fully combined.
Mix in the dry ingredients, just until fully absorbed.
Press the dough into itself and shape into a log, approximately 1½ inches in diameter. Best to roll the log in parchment paper. Refrigerate 30-60 minutes, then move the log into plastic wrap and roll the log to get it as round as possible. Refrigerate at least another hour.
Preheat oven to 350° F.
Beat the egg. Egg wash the log of cookie dough. Roll in sugar to coat well. Cut slices at least ¼ inch thick and no thicker than ½ inch. Place on a parchment lined baking sheet 2 inches apart. Bake 17-20 minutes. Cool completely.
Notes
Be sure to press the dough together so there are no air pockets.
Cut each cookie so they are the same width.
You can substitute Dutch process cocoa for the black cocoa.
To make vegan cookies, use a vegan butter and replace the milk and the egg wash with a plant based milk.