2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour. [Can refrigerate overnight too.]
3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. [ I spray the sheets lightly with Pam] Roll dough into 1-inch balls. [I use small one inch ice cream scoop.] Dip top of each ball into sugar. [Or roll the ball in sugar. Can use red sugar for Christmas, orange for Halloween etc.] Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 -10 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Cookies freeze well and are tasty frozen!
Number Of Servings: 50 large cookies
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