Directions

In a large bowl, cream the butter and sugar with an electric mixer on medium speed until smooth. Add the cocoa, flour, and salt. Mix on medium-low speed just until the dough comes together, about 1 minute. Refrigerate the dough for 30 minutes.

Line two cookie sheets with parchment paper. On a lightly floured board, roll out the dough to a thickness of 1/4". Cut into 2" rounds. (Scraps can be rerolled.) Place the cookies on the prepared cookie sheets at least 1/2" apart. If the dough is very soft, refrigerate again for at least 30 minutes.

Preheat the oven to 325ºF. Bake for 15 minutes. Let cool on the cookie sheets, then remove with a metal spatula. Store in an airtight container for up to 5 days.