Ingredients:

  • 1 and 2/3 cups (209g) all-purpose flour, spooned & leveled
  • 1/3 cup (27g) unsweetened cocoa powder, natural or Dutch process
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 1/2 cup + 1 Tablespoon (135ml) heavy cream
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 6 ounces semi-sweet chocolate, coarsely chopped
  • For the Glaze:
  • 1 cup (120g) confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) water or black coffee
  • One 4 ounce bar semi-sweet chocolate, coarsely chopped

Instructions:

  1. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, cinnamon, and salt.
  2. Grate the frozen butter using a box grater. Add it to the flour mixture and combine using a pastry cutter or your fingers until it resembles pea-sized crumbs.
  3. Refrigerate this mixture while you mix the wet ingredients.
  4. In a small bowl, whisk together heavy cream, egg, and vanilla extract.
  5. Drizzle the wet mixture over the dry ingredients. Add in the chopped chocolate pieces and mix until everything is moistened.
  6. Turn out onto a floured surface and gently knead into a ball; if too sticky add more flour or if too dry add more cream as needed.
  7. Press dough into an approximately 8-inch disc and cut into 8 wedges.
  8. Place on a plate or lined baking sheet; refrigerate for at least 15 minutes.