Ingredients:

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened Dutch-processed cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.25 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 0.25 cup granulated sugar (for coating)
  • 0.5 cup powdered sugar

Instructions:

  1. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Sift the cocoa powder to ensure no lumps remain.
  2. In a large bowl or stand mixer, cream the softened butter and 0.75 cup granulated sugar together for 3 minutes until pale and fluffy. Add the egg, vanilla, and milk, beating until fully emulsified.
  3. Fold the dry ingredients into the wet mixture until no flour streaks remain. Cover the bowl tightly with plastic wrap.
  4. Chill the dough in the refrigerator for at least 3 hours. This prevents the cookies from spreading too much and makes the sticky dough easier to handle.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 1-tablespoon portions of chilled dough and roll into balls.
  6. Roll each ball first in the 0.25 cup granulated sugar, then generously in the powdered sugar.
  7. Place balls 2 inches apart on the baking sheets. Bake for 10–12 minutes until edges are set but centers remain soft. Cool completely on the pan.
  8. As a pro tip for baking powder, check its expiration date to ensure a dramatic crackle effect.