Ingredients
1 cup unsweetened cocoa powder
1 cup unsweetened cocoa powder
2 cups white sugar
1 stick of unsalted butter, softened
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
1 stick of unsalted butter, softened
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
Directions
In a stand mixer ( or you can use a hand mixer), cream together white sugar and butter.
Beat in eggs one at a time, and then stir in the vanilla. Once mixed add the coco powder slowly making sure to mix very well.
Combine the flour, baking powder, and salt; stir into the cocoa mixture. Let me just warn you this dough is THICK and it’s STICKY!
Cover the dough and chill for at least 4 hours. And the longer it can be chilled the better. I chilled mine in the freezer while I made the other cookies and it was VERY easy to handle.
Preheat the oven to 350 degrees & Line 2-3 cookie sheets with parchment paper.
Roll dough into one inch balls and place them on a parchment lined cookie sheet. Chill the cookies for 10-15 minutes just to firm them back up. (I like to use a cookie scoop so that they are all pretty close to the same size.)
In a bowl add the confectioner’s sugar. Roll each dough ball in the sugar making sure to coat the cookie as much as possible. Place the cookie balls back onto the parchment lined cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Do NOT over cook or they will get very hard. Once done, let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Store in an airtight container. For up to 5 days.
In a stand mixer ( or you can use a hand mixer), cream together white sugar and butter.
Beat in eggs one at a time, and then stir in the vanilla. Once mixed add the coco powder slowly making sure to mix very well.
Combine the flour, baking powder, and salt; stir into the cocoa mixture. Let me just warn you this dough is THICK and it’s STICKY!
Cover the dough and chill for at least 4 hours. And the longer it can be chilled the better. I chilled mine in the freezer while I made the other cookies and it was VERY easy to handle.
Preheat the oven to 350 degrees & Line 2-3 cookie sheets with parchment paper.
Roll dough into one inch balls and place them on a parchment lined cookie sheet. Chill the cookies for 10-15 minutes just to firm them back up. (I like to use a cookie scoop so that they are all pretty close to the same size.)
In a bowl add the confectioner’s sugar. Roll each dough ball in the sugar making sure to coat the cookie as much as possible. Place the cookie balls back onto the parchment lined cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Do NOT over cook or they will get very hard. Once done, let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Store in an airtight container. For up to 5 days.
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