Instructions

1. Heat oven to 325 degrees.
2. Combine flour, cocoa, and salt.
3. With an electric mixer set at medium speed, beat butter and sugar until fluffy and light in color. Beat in vanilla and egg until well combined. Reduce speed and beat in flour mixture. Stir in chocolate chips.
4. Don’t worry if the dough seems a little crumbly or dry. Work the dough gently with your hands to bring it together into a ball and then gently press down so it’s flattened and easy to start forming balls.
5. Shape dough into approximately 1 1/4 inch balls (I use a tablespoon measure for this part). Then roll the ball into a log about 3 inches long and taper the ends.
6. Bend each log into a crescent shape (for uniform crescent shapes, use a donut cutter, gently shaping the log inside the cutter and remove the cookie cutter).
7. Place cookies about 2 inches apart on a prepared baking sheet (either with parchment or silicone baking sheet) and bake until the edges are set but still soft, about 10-13 minutes.
8. Carefully remove from the cookie sheet and immediately dredge in confectioners’ sugar. If not handled carefully they will break. Let cool completely before dredging them a second time in confectioners’ sugar so that they are completely coated.
9. Depending on how uniform in size the cookies are you can get two dozen cookies.