Chocolate Shortbread

Prep - Sift the flour and cocoa powder into a small bowl using a sifter or a fine-mesh sieve. Set it aside.

Mix - In a stand mixer fitted with a paddle attachment or handheld electric mixer, mix the butter and sugar on low speed until just combined and no lumps of powdered sugar remain. Increase the mixer to medium speed and cream the mixture until fluffy and creamy, about 3 minutes.

Mix - On low speed, add the vanilla and salt and mix until combined.

Mix - Gradually, on medium-low speed, add the dry ingredients into the butter mixture until just combined, about 30 seconds. The dough will be soft and slightly sticky. If the dough feels dry and crumbly, you can add softened butter 1 teaspoon at a time until it comes together.

Shape - Divide the dough in half. Place one portion in the center of a large piece of plastic wrap on your kitchen counter. Fold the plastic over to cover the dough. Use your hands to form the dough into a tightly compressed log shape, rolling it on the counter to smooth it out. It doesn't have to be perfect! The log should be about 2 inches in diameter and 4 to 5 inches long. Repeat with the other half.

Chill - Refrigerate the cookie logs for 1 hour or until firm.

Bake - About ten minutes before the cookies finish chilling in the refrigerator, arrange two racks in the middle and bottom third of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.

Bake - Use a sharp knife to slice the log into 1/4-inch-thick rounds. Evenly arrange the cookies onto both baking sheets, leaving at least 1 inch between the cookies to account for spreading.

Bake - Bake for 10 minutes or until the cookies are set, rotating the pans between racks halfway through. The cookies will go from glossy and wet to dry and matte when baked properly. They will feel slightly soft out of the oven but should barely make an indent when gently tapped with your fingers. If they look shiny or feel too soft, continue baking them until firmed up, about 2 minutes.

Cool - Let cookies cool on the baking sheet for 5 minutes, then transfer them onto a wire cooling rack to cool completely.