Flos Chocolate Snaps

Directions

1. 1
   Into a small bowl, sift together the flour, cocoa, baking powder, and salt.
2. 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.
3. 3
   Add the vanilla, then beat in the egg and egg yolk.
4. 4
   Gradually add the cocoa mixture to the butter mixture, mixing until completely incorporated and no streaks of butter remain.
5. 5
   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.
6. 6
   Wrap the logs in plastic wrap and refrigerate until theyre firm enough to slice, about 1 hour.
7. 7
   Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
8. 8
   Line 2 baking sheets with parchment paper or silicone baking mats.
9. 9
   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.
10. 10
    Bake, rotating the baking sheets midway through baking, until the cookies are puffed and slightly firm, 10 to 12 minutes.
11. 11
    Remove from the oven and immediately sprinkle the cookies with a bit of sugar.
12. 12
    Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
13. 13
    They will continue to firm up and get snappy as they cool.
14. 14
    The dough can be refrigerated for up to 5 days or frozen for up to 1 month.
15. 15
    The baked cookies can be kept in an airtight container for 2 days.
16. 16
    Instead of forming the dough into logs and slicing them, the dough can be rolled out and cut into shapes with cookie cutters.
17. 17
    If you have coarse-crystal sugar, the sliced unbaked cookies can be dredged in them on one side, then baked sugar side up.