- 2
Ingredients
- 1/3 cup granulated sugar
- 1 1/2 cups plus 2 Tbsp all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 14 Tbsp unsalted butter
- 1 3/4 cup packed dark brown sugar
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 1 large egg plus 1 large yolk
Preparation
Step 1
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow dish, set aside. Combine flour, cocoa, baking soda, baking powder, in bowl.
Microwave 10 Tbsp butter, covered in a large bowl until melted, about 1 minute. Remove from microwave and stir in remaining 4 Tbsp butter until melted. Allow butter to cool to 90 to 95 degrees, about 5 minutes.
Whisk brown sugar, vanilla, and salt into butter until no lumps remain, scraping down sides of bowl as needed. Whisk in egg and yolk until smooth. Stir in flour mixture just until combined.
Working with 2 Tbsp of dough at a time, roll into balls. Working in batches, roll balls in granulated sugar and divide between prepared baking sheets. Using bottom of a drinking glass, flatten cookies to 2" in diameter. Sprinkle each sheet of cookies with 1 1/2 tsp remaining granulated sugar.
Bake 1 sheet at a time until cookies are slightly puffy and edges have begun to set, about 15 minutes, rotating cookie sheet halfway through baking. (Cookies will look slightly underdone between cracks) Let cookies cool on sheets for 5 minutes, then remove to wire rack. Let cool completely before serving.