Black Cocoa Raven Cookies

Directions

1. Using either a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar in a large bowl until the mixture is pale and fluffy, pausing to scrape down the bowl's sides occasionally.
2. Add the vanilla extract and egg, beating thoroughly. Then incorporate the baking powder and salt, mixing until fully blended.
3. In a separate large bowl, whisk the black cocoa powder, regular Dutch-processed cocoa powder, and all-purpose flour until uniform. Gradually add this dry mixture to the creamed butter mixture, mixing on low speed to avoid a cloud of flour, then increase speed and beat until just combined, scraping the bowl as necessary.
4. Wrap the dough in plastic or cover the bowl, then chill in the refrigerator for a minimum of 30 minutes, or you can leave it overnight.
5. Set the oven to 375°F and prepare two baking sheets by lining them with parchment paper or silicone baking mats.
6. Work with half of the chilled dough at a time. On a surface lightly dusted with flour, roll the dough to approximately ¼-inch thickness. Use a cookie cutter that has been lightly floured to cut out shapes.
7. Lay the cut cookies onto the lined baking sheets, spacing them about half an inch apart.
8. Bake for 7 to 9 minutes, or until the cookie edges are firm and you detect a chocolate aroma. Transfer the cookies to a wire rack using a thin spatula to cool.
9. Continue with the remaining dough: gather the scraps, re-roll, cut, and bake until all dough is used.
10. Allow the cookies to cool completely before decorating with your choice of icing. Ensure the icing sets fully before storing the cookies in an airtight container.