These are thin, crisp chocolate shortbreads drizzled with chocolate. They're quite beautiful to look at and very easy to make, if you have a food processor. The chocolate is very dark and the cookie isn't super-sweet. The dough is very short and will be of a sandy consistency; press it into the pan and you'll have cookies after 40 minutes.
1 cup flour
2/3 cup sugar
1/3 cup unsweetened cocoa
1 stick (1/4 pound) unsalted butter, cut into 1/2-inch pieces
3 ounces bittersweet chocolate, roughly chopped
1 teaspoon vegetable oil
Heat oven to 300°. Mist a 9x12-inch rimmed baking sheet with cooking spray. In the bowl of a food processor, combine flour, sugar, and cocoa for 10 seconds. Add butter and pulse until just blended. Spoon into the baking sheet and press into place. Bake about 40 to 45 minutes, or until firm. Cut hot shortbread into pieces of whatever size you prefer, but let cool in pan. After shortbread has cooled, melt chocolate in a double boiler and stir in oil. Using a fork, drizzle melted chocolate over cookies in long decorative lines. Let melted chocolate harden before removing shortbread from pan.