These are some of the most fragrant cookies I have baked. At about 5 minutes in the oven, the house filled with a sweet, rich cocoa scent. Moments earlier I was ready to give up on them but I'm glad I persisted.
The dough was really quick to make and included the most basic ingredients of mainly flour, sugar, cocoa, and butter mixed together and then chilled in bricks. I refrigerated half and froze half as the recipe estimated 5.5 dozen...more cookies than my family of 3 (4) could eat. I did the prep a day earlier and decided to roll and bake the cookies the next day. When I took the dough out of the fridge and tried to roll it out it cracked and crumbled into 4 large pieces and about 15 little shards and bits. Oh dear, I thought, this is not going to end well. However, I persisted and worked the dough a little and finally got it rolled out the the required 1/16 of an inch, cut in lovely 3 inch circles and onto parchment laden cookie sheets.
Ahhh. It was a delightful sight.
The cookies look really pretty all lined up in their thin, chocolaty perfection.
Clara happily ate two when I turned my head for a moment, and a third shortly there after. Perfectly paired with a glass of milk, a book and a sunny corner of the house.