Chocolate Sweet Hearts

1. In a bowl, whisk together flour,
   cocoa, baking soda, and salt. In
   another bowl set over (not in) a
   saucepan of simmering water,
   place chocolate, butter, and brown
   sugar; stir frequently until almost
   completely melted. Remove from
   heat, and stir until completely
   melted; let cool slightly.
2. Add egg to chocolate mixture.
   With a mixer on low, beat until well
   blended. Gradually stir in flour
   mixture (dough will form a ball).
3. Divide dough in half; roll out each
   half on a sheet of parchment paper
   to a 1/4-inch thickness. Transfer each
   half (still on paper) to a baking sheet;
   freeze until firm, about 20 minutes.
4. Preheat oven to 350 degrees. Working
   with one half at a time, flip dough
   onto a work surface; peel off paper.
   Using a 2-inch heart-shaped cookie
   cutter, cut out cookies; place, 1/2 inch
   apart, on two baking sheets. Bake
   until firm and fragrant, about 8 to 10
   minutes. Transfer cookies to a
   rack to cool.

Cook’s Note