6 cups all-purpose flour, sifted
1-1/4 cups dark cocoa powder (I use this)
1 teaspoon salt
2 cups (4 sticks) unsalted butter, softened
2 cups granulated sugar
1 cup light brown sugar
3 eggs, cold
2 teaspoons pure vanilla extract
In large bowl, sift together flour, cocoa powder and salt. Set aside.
In an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale, about 5 minutes. Beat in eggs until just combined. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and blend.
Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper or silicone baking mat. Roll dough about 1/4″ thick. Preheat your oven to 325° F. Slide your parchment paper and dough onto a board or cookie sheet, then place in refrigerator for about 15 minutes.
Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a cookie sheet lined with a silicone baking mat or parchment. Place sheet with cookies into freezer for 15 minutes before baking.
Bake until cookie edges are just crisp, about 16 minutes. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.