Thin and Crispy Chocolate Cookies

01Method

1. 1

   Combine the dry ingredients: Whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne in a large bowl until evenly blended.

2. 2

   Cream the butter and sugar, then incorporate the egg: Using a stand mixer, beat the butter and sugar on medium speed until light and fluffy, starting on low to prevent the sugar from scattering. Mix in the egg, vanilla, and molasses. (The batter may appear slightly curdled — this is normal.)

3. 3

   Form and chill the dough: Gradually add the dry mixture to the wet ingredients in three additions, beating between each. Once fully combined, turn the dough out and shape it into a ball — it should be pliable like modeling clay. If it feels too stiff, knead in a little water, one tablespoon at a time. Wrap in plastic wrap and refrigerate for 30 minutes.

4. 4

   Heat the oven to 350°F (175°C).

5. 5

   Roll out the dough: Tear off roughly a quarter of the chilled dough and place it between two sheets of parchment paper. Roll it out evenly to about 1/8-inch thickness using a rolling pin.

6. 6

   Cut the cookies: Cut shapes from the rolled dough using a cookie cutter or the edge of a small glass. Arrange on a parchment- or silicone-lined baking sheet, leaving at least 1/2 inch of space between each cookie. Keep cookies of similar size together on the same sheet so they bake evenly.

7. 7

   Bake: Place in the center rack of the oven and bake at 350°F (175°C) for 8 to 10 minutes, adjusting based on the size and thickness of the cookies. A test batch is recommended to find the ideal time for your oven. The cookies are done when the centers spring back lightly when pressed and the edges begin to darken slightly.

8. 8

   Cool: Transfer the baking sheet out of the oven and allow the cookies to rest for 5 minutes before moving them to a wire rack to cool completely.