Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream (plus a little extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt. Ensure the cocoa powder is well-distributed and there are no large lumps.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is the secret to a flaky texture!
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until the mixture is smooth and the egg is fully incorporated.
- Pour the liquid mixture into the dry ingredients. Stir gently with a fork or spatula until just moistened. Gently fold in the semi-sweet chocolate chips, being careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface. Knead it very gently just 3 or 4 times until it comes together. Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the disc into 8 even wedges.
- Place the wedges on the prepared baking sheet, leaving space between them. Brush the tops lightly with a little extra heavy cream. Bake for 15 to 18 minutes, or until the edges are set. Let them cool on the pan for 5 minutes before moving them to a wire rack.
- Cook Time: 33 minutes