Adapted from
Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen By Clotilde Dusoulier
This makes a slightly crumbly cookie dough and will take a bit of coaxing to get the rounds into shape. I use Dutch-process cocoa powder, which is darker than natural cocoa powders (such as most supermarket brands, like Nestlé and Hershey's), although it might be interesting to experiment with some of the cocoa powders made by bean-to-bar chocolate makers. For more on cocoa powder, check out my
Cocoa powder FAQs.