Yield: about 12-16 large cookies
- 1¾ cups all-purpose flour
- ½ cup dark cocoa powder
- ¾ tsp. baking soda
- ½ tsp. kosher salt
- 1 cup unsalted butter, room temperature
- 1¾ cups sugar, plus extra for rolling
- 1 large egg
- 1 tsp. vanilla extract
- 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.
- Use a scant 1/4 cup of dough for each cookie and roll into a ball. Flash freeze on a cookie sheet and then place into Ziploc bag to store in freezer.
- When ready to bake, heat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mat. Place additional sugar for coating the dough balls in a shallow dish. Gently roll each frozen dough ball in the granulated sugar to coat fully, then transfer to the prepared baking sheets. Space the cookies out generously (6-8 cookies per sheet). Repeat with the remaining dough.
- Bake 17-20 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.
- Note: These cookies are DELICIOUS! Next time I will make them into smaller cookies...and there will be a next time!
Adapted from Annie's Eats