There’s something about chocolate – you either love it, or could do without it. Me? I’m in the category of LOVE IT! I’ve been finding new ways to use chocolate – bittersweet, unsweetened, cocoa powder, dutch process. There’s so many different ways to get rich, chocolate flavors. I plan on a post that talks about the different types of chocolate. I’ll even introduce you to cacao nibs – have you met him yet? You should.
I rolled these babies in regular sugar before baking, but they would be even better rolled in sparkling sugar.
- 1 3/4 cups flour
- 1/2 cup natural cocoa powder
- 3/4 t baking soda
- 1/2 t salt
- 1 cup unsalted butter, room temp
- 1 3/4 cups sugar, plus ore for rolling
- 1 large egg
- 1 t vanilla
To make cookies: adjust oven rack to middle position and preheat to 350. Line two baking sheets with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle, beat butter on medium until smooth. Add the sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat on medium until combined. Add the flour mixture and beat on low until just combined.
Form the cookies into 3 ounce balls and roll in remaining sugar. Bake 6 cookies at a time, 11-14 minutes, until edges have set and the centers are puffed and starting to crackle. Cool on the pan on a cooling rack.