Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days.
These cookies are perfect for baking with kids. The dough is super easy to make and is forgiving when you re-roll. I ended up with extra dough after Halloween and I'm using it to make footballs and Double-Ts for watching the Red Raider football game.
I did add some frosting to decorate but they are also very good on there own. They turned out chewy and almost a bit brownie like! Great!
good basic cookie. needs frosting or it tastes a little bland. it's almost like a chocolate sugar cookie. mine were not chewy by any means, rather more of a crispy cookie.
good basic cookie. needs frosting or it tastes a little bland. it's almost like a chocolate sugar cookie. mine were not chewy by any means, rather more of a crispy cookie.