Ingredients
Scale
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder (high-quality recommended)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Wet Ingredients:
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Topping:
- 1 cup powdered sugar (for coating)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. - Prepare Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, use a stand or hand mixer to cream the softened butter and sugar until light and fluffy. - Incorporate Wet Ingredients:
Add the egg and vanilla extract to the butter mixture. Beat until fully combined. - Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. - Form Dough Balls:
Scoop 1-inch portions of dough using a cookie scoop or spoon. Roll into smooth balls using your hands. - Powdered Sugar Coating:
Roll each dough ball generously in powdered sugar, ensuring an even coating. - Bake:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, until the cookies are set and have developed cracks on the surface. - Cool:
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Notes
- For a richer flavor, try adding ½ teaspoon of espresso powder to the dry ingredients.
- Chilling the dough for 30 minutes before rolling helps the cookies maintain their shape while baking.
- Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.