Make sure your butter is softened at room temperature.
Cub butter and add to bowl. Add white sugar and brown sugar. Cream/m ix with electric hand beaters untill butter and sugar are combined.
Add vanilla for cookies and egg. Beat untill full combined.
Put a sieve over the bowl and sieve in dutch cocoa powder, flour, baking soda and salt.
Beat untill full combined, scraping down the edges as needed.
Lay out a large sheet of cling film. Scrap cookie dough onto cling film and shape into a bowl.
Wrape dough firmly in cling fild and chill in fridge for one hour. Do not skip this step! Your dough will be to sticky and unworkable.
Once dough is chilled pre heat your oven to 355°F (180°C) (fan forced)
Line two large trays with baking paper.
Lay out another large piece of baking paper on the bench and sprinkle with a generous amount of dutch cocoa powder.
Remove dough from fridge. Cut in half and return half to the fridge wrapped in cling film.
Roll out half of dough with a rolling pin untill is aprrox ¼ inch thick.
Dust cookie cutter with cocoa powder and cut cookies out with cookie cutter and lay them out onto the baking trays. They should not spread out much so you only need to leave about ½ inch space between them.
Once you have cut all the cookies out of the first roll. use your hand to reform the dough ball and roll out again. Cut out the next batch of cookies and lay out on tray.
Continue untill all the dough is used up.
Bake cookies in oven for approximatly 15 minutes. Check the cookies after 10 minutes and then bake for a further 5 if needed.
Once cooked remove from oven and allow to cool for a few minutes. Transfer to a wire cooling rack to cool completely.
Repeat process with other half of dough ball in fridge.