Steps

1. Bring 90g of unsalted butter to room temperature.
   🕒 00:40
2. Whisk one whole egg and measure out 24g.
   🕒 00:43
3. Measure out 60g of powdered sugar and a pinch of salt together.
   🕒 00:49
4. Combine 170g of cake flour and 15g of cocoa powder.
   🕒 00:54
5. Place 90g of unsalted butter, brought to room temperature, into a bowl. If still hard, microwave for a few seconds to soften. (Pro Tip!) Be careful not to melt the butter into a liquid, as this will prevent the cookies from forming. Monitor it closely as you soften it.
   🕒 01:07
6. Add 60g of powdered sugar and a pinch of salt to the softened butter and mix until no dry powder remains. (Pro Tip!) Powdered sugar creates a melt-in-your-mouth texture and a beautiful smooth surface. Granulated sugar can also be used.
   🕒 01:34
7. Add 24g of whole egg in two additions, mixing well after each addition. (Pro Tip!) Since the amount of egg is small, make sure to scrape all the egg from the bowl into the mixture.
   🕒 01:56
8. Sift in 170g of cake flour and 15g of cocoa powder. (Pro Tip!) Sifting prevents lumps.
   🕒 02:19
9. Mix gently without overworking the dough. (Pro Tip!) Overmixing can lead to a tough texture due to the properties of the flour.
   🕒 02:31
10. Once the dough starts to come together, gently knead it by hand until it forms a cohesive ball. (Pro Tip!) If the dough doesn't stick to your clean hands, it's ready.
    🕒 03:07
11. Lightly flatten the dough for easier rolling, wrap it in plastic wrap, and chill in the refrigerator. (Pro Tip!) If the dough becomes too soft or sticky, the butter may have melted too much.
    🕒 03:33
12. Sandwich the dough between two sheets of parchment paper. Gently tap with a rolling pin to soften, then roll out to a thickness of 0.5mm to 0.7mm. (Pro Tip!) Don't force a hard dough; tapping and gradual rolling will prevent cracking.
    🕒 03:53
13. Once rolled, place the dough in the freezer until firm. (Pro Tip!) Depending on thickness, this usually takes about 15 to 30 minutes.
    🕒 04:50
14. Preheat your oven to 170°C (340°F).
    🕒 04:56
15. Peel off the parchment paper from both sides of the chilled dough. Use your favorite cookie cutter (a 5cm round cutter in this case) to cut out shapes. (Pro Tip!) When cutting, choose the cleaner side of the dough for the top of your cookies.
    🕒 05:14
16. Reroll the scraps to cut out more cookies until you've used up the dough.
    🕒 05:49
17. Arrange the cut-out cookie dough on a baking sheet, leaving some space between them.
    🕒 06:14
18. Bake in the preheated 170°C (340°F) oven for 12-15 minutes. (Pro Tip!) The cookies are done when they are slightly darker in color and have a light brown bottom.
    🕒 06:14
19. Transfer the baked cookies to a wire rack to cool completely.
    🕒 06:40
20. Prepare a double boiler by heating water in a saucepan until it's simmering gently. Turn off the heat.
    🕒 08:06
21. Finely chop 100g of dark chocolate into a clean, dry bowl. (Pro Tip!) Ensure there is no moisture in the bowl, as it can hinder melting. Wiping the bowl dry with paper towels before measuring is recommended.
    🕒 08:24
22. Place the bowl of chopped chocolate over the simmering water. Remove from heat when a few lumps remain, and stir until smooth.
    🕒 08:31
23. Thoroughly dry the bottom of the bowl and add 6g of vegetable oil. Mix well.
    🕒 08:43
24. Cool the chocolate to around 32°C (90°F). (Pro Tip!) If the chocolate is too hot, it will result in a thin coating. If water gets into the chocolate or the temperature is too high, it may turn white and streaky.
    🕒 08:51
25. Dip the cooled cookies into the tempered chocolate.
    🕒 09:18