Ingredients
1 cup all-purpose flour, (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 large egg
Preparation
In a bowl, whisk together flour,cocoa, baking soda, and salt. Inanother bowl set over (not in) asaucepan of simmering water,place chocolate, butter, and brownsugar; stir frequently until almostcompletely melted. Remove fromheat, and stir until completelymelted; let cool slightly.
Add egg to chocolate mixture.With a mixer on low, beat until wellblended. Gradually stir in flourmixture (dough will form a ball).
Divide dough in half; roll out eachhalf on a sheet of parchment paperto a 1/4-inch thickness. Transfer eachhalf (still on paper) to a baking sheet;freeze until firm, about 20 minutes.
Preheat oven to 350 degrees. Workingwith one half at a time, flip doughonto a work surface; peel off paper.Using a 2-inch heart-shaped cookiecutter, cut out cookies; place, 1/2 inchapart, on 2 baking sheets. Bakeuntil firm and fragrant, about 8 to 10minutes. Transfer cookies to arack to cool.
