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1 cup all-purpose flour
3 tablespoons sugar
3 tablespoons alkalized (Dutch process) cocoa powder, sifted after measuring
1/8 teaspoon salt
¼ teaspoon baking powder
5 tablespoons cold unsalted butter, cut into 10 pieces
1 large egg
1. To mix the dough in a food processor, combine the flour, sugar, cocoa, salt, and baking powder in work bowl and pulse several times to mix.
2. Add butter to work bowl. Pulse to mix butter in completely. When the butter is incorporated correctly there should be no visible chunks of butter, but the mixture should remain cool and powdery.
3. Beat egg with a fork and add to work bowl. Pulse until dough forms a ball. If the dough does not easily form a ball, add ½ teaspoon water, repeating if necessary, until it does.
4. Remove dough from processor, press into a disk, and wrap in plastic. Chill dough until firm or for up to several days before using.
5. To mix dough by hand, combine dry ingredients in a mixing bowl and stir several times to mix. Rub butter in, mixing it gently with fingertips, until it becomes a fine crumble. No visible pieces of butter should remain, but mixture should stay cool and powdery. Beat egg with a fork and stir into dough mixture. Continue stirring until dough holds together in a mass. Wrap and chill as above.
6. To mix dough in a heavy-duty mixer, combine ingredients in mixer bowl with paddle attachment. Beat on lowest speed until combined. Add butter. Beat on low speed until butter is absorbed but mixture is still powdery, about 1 minute. Beat egg in a small bowl and add to mixer bowl. Beat on low speed until dough masses around paddle, about 30 seconds. Wrap and chill as above.
3 tablespoons sugar
3 tablespoons alkalized (Dutch process) cocoa powder, sifted after measuring
1/8 teaspoon salt
¼ teaspoon baking powder
5 tablespoons cold unsalted butter, cut into 10 pieces
1 large egg
1. To mix the dough in a food processor, combine the flour, sugar, cocoa, salt, and baking powder in work bowl and pulse several times to mix.
2. Add butter to work bowl. Pulse to mix butter in completely. When the butter is incorporated correctly there should be no visible chunks of butter, but the mixture should remain cool and powdery.
3. Beat egg with a fork and add to work bowl. Pulse until dough forms a ball. If the dough does not easily form a ball, add ½ teaspoon water, repeating if necessary, until it does.
4. Remove dough from processor, press into a disk, and wrap in plastic. Chill dough until firm or for up to several days before using.
5. To mix dough by hand, combine dry ingredients in a mixing bowl and stir several times to mix. Rub butter in, mixing it gently with fingertips, until it becomes a fine crumble. No visible pieces of butter should remain, but mixture should stay cool and powdery. Beat egg with a fork and stir into dough mixture. Continue stirring until dough holds together in a mass. Wrap and chill as above.
6. To mix dough in a heavy-duty mixer, combine ingredients in mixer bowl with paddle attachment. Beat on lowest speed until combined. Add butter. Beat on low speed until butter is absorbed but mixture is still powdery, about 1 minute. Beat egg in a small bowl and add to mixer bowl. Beat on low speed until dough masses around paddle, about 30 seconds. Wrap and chill as above.
