250 grams soft butter
• 150 grams powdered sugar
• 1/3 cup cocoa powder
• 300 grams all-purpose  flour
• ½ teaspoon baking  soda
• 1 teaspoon baking powder

• Preheat the oven to 325º F and line a baking sheet with parchment.
• Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in the  cocoa powder (sieving if it is lumpy) and, when that’s mixed in, beat in the flour with the baking soda and baking powder.
• This mixture is very soft and sticky, so pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet; you should get about 12 on at a time.
• Bake each batch for 15 minutes; even though the biscuits won’t feel as if they’ve had enough time, they will continue to cook as they cool.
• Remove the baking sheet to a cold surface and let it sit for 15 minutes before transferring the biscuits to a wire rack.


Bake the biscuits up to 5 days ahead. Cool and store in an airtight container between sheets of parchment paper.


Freeze the cooled biscuits in sealable bags or rigid containers for up to 3 months. Thaw at room temperature.

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