You can use any type of cookie cutter to shape your cookies, I used one of my Linzer cookie cutters. As my friend John says, they look like chocolate sprockets. Of course, depending on the size of the cookie you end up cutting, you will end up with either more or less cookies than I did. My cookie cutter measures around 2 inches and I got around 50-58 cookies.
(adapted from The Cook’s Illustrated Cookbook)
yields: approximately 52-58, 2 inch cookies
2 1/2 sticks unsalted butter, at room temperature
1/2 cup Dutch-processed cocoa
3/4 cup packed dark brown sugar
1/4 teaspoon salt
2 large egg yolks
1 tablespoon Madagascar bourbon vanilla extract
2 1/4 cups all-purpose flour
1. Melt 4 tablespoon of the butter in a medium saucepan over high heat. Stir continuously until the milk solids turn orange brown. Remove the browned butter from the flame and stir in the cocoa to form a smooth silky paste. Keep aside to cool for 20 minutes.
2. Attach the paddle to a stand mixer, add the remaining butter, sugar, salt, and the cocoa-butter mixture. Mix completely on high speed, the mixture should appear light and fluffy. Add the yolks and vanilla and mix for about 40 seconds. Scrape the bowl down with a silicone spatula.
3. Adjust the speed of the mixer to the low setting and add half of the flour mixture. Blend until completely incorporated. Scrape the bowl down with the spatula. Add the rest of the flour to the batter and repeat. Once the dough is formed into a ball, divide it into three flat discs. Transfer and wrap, each disc on to a large sheet of wax paper and refrigerate for 1 hour. Cut two large sheets of wax paper and sandwich a disc of the refrigerated dough between the sheets at the center. Roll out the disc into a rectangle, about 1/4 inch thick. Refrigerate the flattened dough for another 15-20 minutes.
4. Preheat the oven to 375F and place the wire rack in the center. Remove the dough from the refrigerator, peel the top sheet of wax paper and cut out desired cookie shapes. Place the cut cookies onto a baking sheet or tray lined with parchment paper. Bake the cookies on the centered wire rack in the oven for 10 minutes (if the edges start to get dark, remove them immediately as the cookies are burning), rotating the baking sheet halfway during baking. Bake only one batch of cookies at a time. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool to room temperature. Store in an airtight container for up to a week. Any extra bits of dough can be pressed together and re-rolled and cut to make more cookies. Repeat with the rest of the refrigerated discs to make the rest of the cookies or refrigerate the dough for up to 3 days.