Ingredients

1 1/2 C flour

　　1/2 C unsweetened cocoa*

　　1/4 tsp coarse salt

　　1/2 pound (2 sticks) unsalted butter, room temperature

　　1/2 C granulated sugar

　　1 tablespoon cacao nibs*

　　*Use a high quality chocolate such as Scharfen Berger.

　　

Step 1

In a small bowl, sift flour and cocoa together. Add coarse salt and set aside.

　　

Step 2

With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar and cacao nibs and continue to beat until very light in color, about 2 minutes more. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.

　　

Step 3

On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour.

　　

Step 4

Preheat oven to 325 degrees.

　　

Step 5

Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies on lined baking sheets. Bake until firm, 17 to 20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.

　　Reprinted with permission from Hedgebrook Cookbook by Denise Barr and Julie Rosten, edited by Liz Engelman, © 2013 She Writes Press