An extra-soft, chewy, fudgy cookie that’s dipped in powdered sugar before baking – what’s not to love?! And decorating couldn't be easier: just make sure to coat the dough generously in powdered sugar before baking, and they’ll crinkle and become beautiful during baking.
- 1 cup unsweetened cocoa powder
- 2 cup all purpose flour
- 1 1/ 2 teaspoons baking powder
- 1/ 4 teaspoon salt
- 1 1/ 3 cup softened butter
- 1 1/ 2 cups sugar
- 2 teaspoons vanilla
- 4 large eggs
- 1/ 2 cup powdered sugar
Combine dry ingredients: Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.
Cream wet ingredients: Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until combined. Add the eggs, one at a time, and mix on medium-low speed just until combined – about 10 seconds each.
Make cookie dough: Add the dry ingredients to the egg mixture and mix on low speed until incorporated.
Chill cookie dough: Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).
Roll cookies: When ready to bake, preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Roll the dough into tablespoon-sized balls and cover them well with the sugar.
Bake cookies: Place on a lined baking sheet with enough space between them (bake in batches) and bake for 10-15 minutes, or until spread and crackled. Cookies will still be soft, so let them cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely.