- 2 sticks unsalted butter, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat or all-purpose flour
- 1 cup dark chocolate, chopped
- 1 tablespoon coconut oil
- 1 cup cocoa powder, sifted
- In a stand mixer, beat the butter and sugar together until creamy. Add the vanilla and continue to beat, scraping down the sides. Slowly add the flour and beat until just combined. Shape the dough into a disc, and refrigerate for 30 minutes.
- Heat the oven to 400°F.
- Remove the dough from the fridge. On a floured surface, roll out dough to 1/3 inch thick, and cut into 2x3-inch rectangles. Cut off the top ends of the rectangle to create a tea bag shape. Punch a hole in the top middle of the cookie using a wide straw, and transfer to a baking sheet.
- Bake for 10-12 minutes, or until browned. Remove from oven and let cool.
- Melt the chocolate with coconut oil in the microwave or over a double-boiler. Stir in the sifted cocoa powder. Transfer mixture to a resealable plastic bag, cut a tiny piece off one corner and pipe decorations onto the cookies. Allow to harden, then attach a string and pieces of personalized decorative paper.