Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened dark cocoa powder (plus more for dusting, rolling, cutting)
• 1 teaspoon expresso powder
• 1/2 teaspoon baking soda
• 11 tablespoons unsalted butter, softened
• 2/3 packed light brown sugar
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 5 ounces of quality dark chocolate (bar or chips; chopped coarsely)

Directions

Assemble all ingredients on countertop. Preheat oven to 325 F. Sift flour, dark cocoa powder, baking soda, and salt into a bowl. Beat softened butter until smooth (I use my stand mixer). Add sugars and vanilla to butter and continue to beat for two minutes until fluffy. Add dry ingredients (Step 2.) and mix well until blended. Fold in chopped dark chocolate. Roll dough about 1/2 inch thick out onto silicon mat (or parchment paper) lightly dusted with dark cocoa powder, wetting hands lightly to keep the dough from sticking. Dip round cookie (or biscuit) cutter in dark cocoa powder to cut out “Worlds”. Transfer cut out cookies onto a parchment lined cookie sheet. Flash cool in freezer for approximately 10 minutes to reset butter. Bake *12 to 14 minutes rotating halfway through baking. Watch baking time and adjust; cookies should NOT be firm, dry, or have brown edges. Cool on flat surface (not wire rack). *Adjust baking time to the size and shape of your cookie cutter.