- 28
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup Dutch process cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cup firmly packed light brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 4 ounces semi-sweet chocolate, melted
- 1 tbsp. red gel food coloring
- 3/4 cup powdered sugar
Preparation
Step 1
In a medium bowl, whisk flour, cocoa powder, baking powder and salt. In a separate bowl, beat softened butter and brown sugar on medium speed until light and creamy. Add vanilla extract and eggs, one at a time, beating well after each addition. Add melted chocolate and food coloring; beat until evenly colored. On low speed, add flour mixture; beat until just incorporated. Cover; refrigerate 1 hour.
Position oven racks, evenly spaced, in middle of oven. Preheat oven to 350 degrees F. Place powdered sugar in a shallow bowl. Roll dough into 1 tbsp. balls, rolling each ball in powde3red sugar, coating generously. Place 12 cookies on each of 2 parchment-lined sheet pans, spacing them evenly. Lightly flatten each ball with the palm of your hand. Bake 14 minutes, or until deep cracks appear on surface, switching baking sheets between racks halfway through. Cool on baking sheets 5 minutes. Transfer cookies to wire racks; cool completely. Repeat with remaining dough.