How to make
Sift the flour, cocoa, cinnamon, ginger, a pinch of salt and baking soda into a bowl. The dry ingredients must be perfectly homogenized.
Melt the chocolate and butter over low heat - a maximum of 100°F (40°C). Add the sugar and stir for about a minute.
Add the egg into this chocolate mixture (the temperature needs to have dropped to 100°F (37°C)) and beat with a mixer.
Add the dry mixture in portions, while beating with a mixer, but this time with special dough attachments.
Transfer the dough into a floured surface and knead it with light movements, so that it does not soften too much.
Divide it into two equal parts and roll out each one into a thin crust between two layers of baking paper. Refrigerate, by stacking them for 1 hour or in the freezer for 20 minutes.
Remove the top layers of paper and place them into two trays. With Christmas cookie cutters, cut out the cookies and arrange them in the trays.
Bake each one for 7-8 minutes in a preheated oven at 360°F (180°C).
Leave them to cool before transferring them into a plate or a serving platter.
Optionally, you can sprinkle them very lightly with icing sugar to make the cookies look snowy.
Have fun and be festive!
The Christmas Cocoa Cookies are wonderful!
