- 1¾ cups (249 g) all-purpose flour
- ½ cup (50 g) dark cocoa powder
- ¾ tsp. baking soda
- ½ tsp. kosher salt
- 1 cup (227 g) unsalted butter, room temperature
- 1¾ cups (347 g) sugar, plus extra for rolling
- 1 large egg
- 1 tsp. vanilla extract
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Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk to blend, and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the egg and vanilla and mix just until combined. With the mixer on low speed, add in the dry ingredients. Mix just until the dough comes together and the dry ingredients are fully incorporated.
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Place additional sugar for coating the dough balls in a shallow dish. Use a scant ¼ cup of dough for each cookie and roll into a ball. Gently roll each dough ball in the granulated sugar to coat fully, then transfer to the prepared baking sheets. Space the cookies out generously (I had 6-8 cookies per sheet, widely spaced.) Repeat with the remaining dough.
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Bake 14-16 minutes, rotating the pans halfway through the baking time. Let cool on the baking sheets a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.
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- As with most cookie dough, this dough can be made in advance and frozen. Freeze as shaped dough balls to save time later. If you go this route, coat with sugar just before baking. Add a few minutes to the baking time if baking from frozen.