This one’s really easy. The hardest part is the shaping. But the other steps are fairly simple and there’s no need for a mixer, just a large wooden spatula will do.
- oven (doesn’t matter if it’s electric, gas or even wood-fired)
- baking sheets that fit inside the oven
- parchment paper (Glad Bake and Cooking Paper is a good and fairly commonly available brand)
- large wooden spatula (make sure it’s sturdy and not the one that breaks easily)
- measuring cups and spoons
- strainer or sieve
- 2 large stainless steel bowls
- well-sealed container for the cookies (hermetic glass jar is a good choice)
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar (muscovado sugar also works)
- 2 eggs
- 2 tsp vanilla
- ¼ tsp salt
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking soda
- In a bowl, sift together flour, cocoa powder and baking soda. Mix well.
- In another bowl, cream butter and sugar together. Add the eggs, one at a time, until well-blended. Add vanilla and salt, mix until smooth.
- Add the dry ingredients to the bowl with the wet ingredients. Blend well.
- Shape cookies using any of the following methods:
- Use a pastry bag fitted with a large tip to shape the cookies.
- Or roll the dough to 3 mm thickness between two parchment sheets and use a cookie cutter to cut the cookies in the desired shape.
- Or divide the dough into little balls and flatten with a spatula or spoon.
- Place cookies on parchment-lined baking sheets.
- Bake in oven preheated to 180°C until firm to the touch.
- Cool on wire rack before putting inside a well-sealed cookie jar.