Can I make this ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 3 days before rolling and baking.

Can I freeze this recipe?

Yes, you can freeze the baked cookies for up to 2 months. Just make sure they're in an airtight container.

You can use carob powder, but the flavor will be different. Regular cocoa powder gives the best results for this recipe.

Warm, soft cookies that melt in your mouth, perfect for any occasion.

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Sift the flour, corn starch, cocoa and salt into a large bowl then whisk together to combine.
Combine butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment until incorporated. Don’t over mix.
Add egg and vanilla then mix and scrape the sides of the bowl.
Add in flour mixture to the bowl. Mix at low speed for 30 seconds. The dough is ready when it sticks to the paddle. Do not over mix.
Roll out the dough between 2 pieces of parchment paper.
Put on a baking sheet and refrigerate for 1 hour.
Preheat oven to 350 degrees.
Use a cookie cutter to cut out shapes. Bake for 8-12 minutes or until centers are set.
Allow to cool completely.

Enjoy these cookies warm or at room temperature. Store in an airtight container.