These chocolate wreath cookies are made especially for chocolate lovers. The taste is intense, and so is the aroma. You can cut them into discs, but they will look even more beautiful in rings, such as pictured. They can be bigger or smaller. You can tie them with a string, and it will be a lovely gift for your loved ones, also being good to decorate at parties.
- 1 cup flour
- ¼ tsp salt
- 1/3 cup cocoa powder
- 1 pinch baking soda
- 2/3 cup sugar
- 1 stick Truly Grass Fed salted butter at room temperature
- 1 egg yolk
- 1 tsp vanilla extract
- 6 oz semisweet chocolate finely chopped
- Powdered sugar to dust
- In a medium bowl, mix the flour, salt, cocoa powder, baking soda, and sugar. Add the Truly Grass Fed salted butter, egg yolk, vanilla extract, and chocolate. Mix all ingredients and knead until the dough holds together and doesn’t stick to your hands.
- Wrap the dough in plastic film and take it to the fridge to chill for 30 minutes or up to 2 days.
- Take the dough out of the fridge. Dust a work surface with flour and, using a rolling pin, roll the dough into a circle of about 11 in (28 cm) and about 1/8” in thickness. Cut cookies in ring shape using a circle cookie cutter (2,5 to 3”) and a smaller one for the hole (0,8”). You will have approximately 16 rings.
- Place the rings on a large baking sheet and take them to the fridge for another 15 minutes.
- Meanwhile, heat the oven to 350ºF/medium/180ºC.
- Bake for about 10 minutes until you can feel the chocolate aroma and they look crisp. Don’t worry, as they will be soft when you take them off the oven, but they will become crunchy when cold.
- Remove cookies from the oven, let them cool for 5 minutes. Release them from the baking sheet using a spatula and place them on a wire rack. Let cookies cool completely and store them in an airtight container for up to 1 week.