Ingredients
- 2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup Dutch process cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- White sugar, for garnish
Instructions
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.
- Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
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Remove to a wire rack to cool.
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notes
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I tried to add more salt (about a teaspoon) and it was too salty for my liking
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10 minutes seems to be a tad too short, aim for 13 unless I messed something up with the recipe
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I also subbed honey for vanilla extract and can’t say that I really noticed it, but also had the salt thing going on