2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Sanding sugar, for rolling.
1. Sift together flour, cocoa powder, baking soda, and salt into a bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.
3. Preheat oven to 350 degrees F. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
The flour, cocoa powder, baking soda, and salt sifted together! Then all the goodness in the mixing bowl! YUMMY!
The flattened disk before it went in the fridge to chill. I let my dough chill for 2 hours. And last night when I made these I only made half the batch so the other half is still chilling. And then a picture of cookies ready to be ate! Can we say YUMMY again?? :)
I'll be hopefully making the Giant Chocolate Sugar Cookies next weekened. More YUMMYness!