The day we start cloning people, we must begin with Flo Braker. Not only is she a lovely woman, but she’s one of the best bakers in America. And I’m all for propagating our species with as many great bakers as we can. I’ve been making her chocolate snaps for years—they’re just right when I’m craving a crispy cookie that tastes of pure and unadulterated deep, dark chocolate. Luckily, these cookies are easy to make and a snap to reproduce in any home kitchen.

　　

Ingredients

makes about 80 cookies

　　3 cups (420 g) all-purpose flour

　　3/4 cup (75 g) unsweetened Dutch-process cocoa powder

　　2 1/2 teaspoons baking powder

　　1/4 teaspoon salt

　　1 cup (8 ounces/225 g) unsalted butter, at room temperature

　　1 1/4 cups (250 g) sugar, plus more for sprinkling

　　1/2 teaspoon vanilla extract

　　1 large egg, at room temperature

　　1 large egg yolk, at room temperature

　　

Step 1

Into a small bowl, sift together the flour, cocoa, baking powder, and salt.

　　

Step 2

In a stand mixer fitter with the paddle attachment (or in a bowl by hand), beat together the butter and the sugar on medium speed just until smooth. Add the vanilla, then beat in the egg and egg yolk.

　　

Step 3

Gradually add the cocoa mixture to the butter mixture, mixing until completely incorporated and no streaks of butter remain.

　　

Step 4

On a lightly floured work surface, divide the dough into quarters, and shape each quarter into a log about 7 inches (18 cm) long and 1 1/2 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate until they’re firm enough to slice, about 1 hour.

　　

Step 5

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. Slice the logs into disks 1/2 inch (1.5 cm) thick and place the disks on the prepared baking sheets, spaced about 1/2 inch (1.5 cm) apart.

　　

Step 6

Bake, rotating the baking sheets midway through baking, until the cookies are puffed and slightly firm, 10 to 12 minutes. Remove from the oven and immediately sprinkle the cookies with a bit of sugar.

　　

Step 7

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack. They will continue to firm up and get “snappy” as they cool.

　　

Storage

Step 8

The dough can be refrigerated for up to 5 days or frozen for up to 1 month. The baked cookies can be kept in an airtight container for 2 days.

　　

Variations

Step 9

Instead of forming the dough into logs and slicing them, the dough can be rolled out and cut into shapes with cookie cutters.

　　

Step 10

If you have coarse-crystal sugar, the sliced unbaked cookies can be dredged in them on one side, then baked sugar side up.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.