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yield 24 3¼ inch cookies, 4 cups crumbs
1) 1¾ cup (259g, 9oz) all-purpose flour
1) ½ cup + 2 tbsp. (57g, 2oz) natural unsweetened cocoa powder
1) ¼ tsp. (2g, 0.07oz) salt
2) 1 cup (226g, 8oz) unsalted butter, room temp
2) ½ cup (94g, 3.32oz) sugar, extra for sprinkling
2) 2 tbsp. (22g, 0.78oz) brown sugar
2) 3 tbsp. (60g, 2.12oz) honey

Combine (1) set aside.

Cream (2) until fluffy 4min. Add (1) in three addition. Wrap dough in plastic and refrigerate for 30min up to 2 days or freeze dough up to 2 months.

Roll dough to ¼-inch thick (try thinner next time) use 3¼" scallop edged cookie cutter. Arrange cookies ½" apart and sprinkle some sugar on top.

Bake at 350F for 12-15minutes.

Store in air tight container up to 2 weeks.

1) 2 cup (466g, 16.44oz) whipping cream
2) 2 tbsp. (20g, 0.71oz) icing sugar
2) 1 tsp. (3g, 0.11oz) vanilla extract