Using an electric mixer, beat the butter in a medium bowl on low speed until smooth, 1–2 minutes. Add icing sugar and salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes.
Add flour and cocoa powder. Reduce mixer speed to low and beat mixture just until dough comes together.
Wrap dough in plastic and flatten into a rough circle. Chill until firm, at least 2 hours.
Arrange a rack in center of your oven and preheat to 180°. Line a Le Creuset baking tray with baking paper. Remove the plastic wrap from the dough. Cut out desired shapes. Using the back of a teaspoon or butter knife top the cookies with a little chocolate hazelnut spread and then sprinkle with salt.
Bake, rotating tray halfway through, until cookies are slightly darker (chocolate cookies are trickier to tell when ready, so keep a close eye on the time & a slight colour change as an indication), 10-12 minutes. Let cool on the tray. Serve as is with coffee or wrap the cookies for a delicious edible gift.
Image and recipe by
Claire Joy Cooks