Start by sifting the flour.
Add in the sugar.
Cut the softened butter into small pieces and add them to the bowl.
Mix the dough with your hands to form a ball.
If the dough is too dry, you can add a tablespoon of milk.
Continue mixing until your dough reaches this consistency.
Cut the dough in half and flatten one of the halves.
Pour the cocoa powder onto that half and knead until it is well-incorporated.
Then cut both pieces of dough in half so you have four pieces.
Take one piece of dough that does not contain cocoa powder and shape it into a rectangle.
Once you create a rectangle, cut it in half once again. Repeat this step with a piece of cocoa dough.
Stack the 4 pieces like this so that you alternate between the 2 different types of dough. This is the shape you should have when you’re finished.
Place the dough in the refrigerator for a while.
Next, flatten the second piece of cocoa dough to get this shape. Make it as square as possible.
Do the same with the plain dough.
Then stack them like this, pressing them together to make sure they stick well.
Then roll them together.
Place it in the fridge until the dough is more firm and can be cut while maintaining its shape.
Cut the squares like this.
Cut the circles like this.
Bake them in an oven preheated to 180°C or 350°F for 15 to 20 minutes.
Watch them closely to make sure they don't burn.
To keep your cookies fresh, put them in an airtight container.