Black Cocoa Diamants
Rich, and delicious, these chocolate diamant cookies are super easy to make.
Ingredients
- 240 grams all purpose flour (2 cups)
- 80 grams black cocoa (⅔ cup)
- ¼ teaspoon salt (table or fine sea salt)
- 227 grams unsalted butter, at room temperature (1 cup)
- 110 grams light brown sugar (½ cup)
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
- 1 egg, at room temperature (for egg wash)
- ½ cup coarse 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.