2 cups all-purpose flour
3/4 cup dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks unsalted butter, room temperature
2 cups sugar, plus more for rolling
2 teaspoons vanilla
Preheat the oven to 350. Line cookie sheet with parchment paper. Put 1/2 cup sugar in a small bowl and set aside.
Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
I use a standing mixer, cream the butter and 2 cups sugar together until light and fluffy, 3–6 minutes. Add the eggs and vanilla, and beat to combine. Add the flour mixture and mix on low until completely combined.
Shape the cookie dough into 24 balls, and roll each ball in the set-aside sugar. Place cookies on the prepared cookie sheet and bake for 11–13 minutes, until the edges have set and the centers are puffed and starting to crackle. Remove from the oven let the cookies cool on cookie sheet for a few minutes then more cookies to wire cooling rack.
It’s a great day at the Cottage.