Ingredients:

  • 1 cup (125g) all-purpose flour
  • 0.5 cup (45g) unsweetened Dutch-processed cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup (150g) granulated white sugar
  • 0.25 cup (50g) light brown sugar, packed
  • 0.25 cup (60g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 cup (100g) granulated sugar for coating
  • 1 cup (120g) powdered sugar for coating

Instructions:

  1. Whisk the all purpose flour, Dutch cocoa powder, baking powder, and salt in a medium bowl until the color is uniform and no lumps remain.
  2. Combine the melted butter, granulated sugar, and light brown sugar in a large bowl until the mixture looks like wet sand.
  3. Add the eggs one at a time, followed by the vanilla extract, and whisk vigorously until the batter is glossy and smooth.
  4. Fold the dry ingredients into the wet mixture using a spatula until no white streaks of flour are visible.
  5. Cover the bowl tightly with plastic wrap and chill in the fridge for 4 hours until the dough is firm and scoopable.
  6. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  7. Scoop 1 tablespoon of dough and roll it into a ball until it is about the size of a walnut.
  8. Roll the ball in the extra granulated sugar first, then roll it heavily in the powdered sugar until completely encrusted in white.
  9. Place the balls 2 inches apart on the sheet and bake for 12 minutes until the cracks look set but the center is soft.
  10. Let the cookies rest on the pan for 5 minutes until they firm up enough to move to a rack.