Ingredients
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
2
large eggs
2
teaspoons pure vanilla extract
Coarse sugar for dipping
Coarse sugar for dipping
Directions
-Sift together flour, cocoa powder,
baking soda, and salt. Set aside.
-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.
-Preheat the
oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough
into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking
sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on
baking sheets for 5 minutes before transferring to a wire rack to cool
completely.
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