Recipe from Cedarburg Coffee Roastery.
1 ¾ cups flour
¼ cup cocoa powder
½ cup granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup heavy cream
1 teaspoon vanilla extract
2 oz chilled butter - cut into small pieces
1/3 cup dark chocolate chunks
1/3 cup white chocolate chunks
In a large bowl whisk together flour, cocoa, sugar, baking powder, and salt. Set aside. In another bowl whisk together the cream, egg, and vanilla until smooth.
Cut chilled butter into the flour mixture and break apart with your hands until butter is evenly mixed into flour but is still in small pieces. Pour wet ingredients into flour butter mixture and knead together until smooth (small streaks of butter should still remain.) Add both chocolates before completely mixed. Form into a circle and wrap with plastic film. Refrigerate 2-4 hours or until firm. Cut into 6 triangles, place on a baking sheet, and bake at 375 degrees for 30-40 min or until firm to the touch.
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