Put <quantity>165<unit>g</unit></quantity> of all-purpose flour into the bowl of a stand mixer

Add <quantity>10<unit>g</unit></quantity> of cacao powder

Add <quantity>60<unit>g</unit></quantity> of white sugar

Add <quantity>105<unit>g</unit></quantity> of softened, unsalted butter

Add salt to taste

Use the paddle attachment. Mix on low speed until the dough just comes together

Place on a clean and cold surface

Knead gently until dough is uniform

Place the dough on a sheet of acetate. Press and cover with another sheet of acetate

Roll out the dough until reaches <quantity>4<unit>mm</unit></quantity> in thickness. Remove the top sheet of acetate

Punch rounds with a ring cutter

Cover with the the sheet of acetate

Place in the refrigerator for 30m until firm

Preheat an oven to <temperature>160<unit>°C</unit></temperature>

Spray a baking tray with baking spray and spread evenly

Place the rounds of dough onto the baking tray about <quantity>3<unit>cm</unit></quantity> apart

Cover with a silpat

Bake for 18m until crunchy

Remove from the oven and let cool

Check that the biscuits are firm

The Chocolate Biscuit is ready