Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (42g) unsweetened cocoa powder
  • 1 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (60g) powdered sugar

Instructions:

  1. Cream butter and sugar: Combine softened butter and granulated sugar in a large bowl. Beat until light and fluffy.
  2. Incorporate Wet Ingredients: Beat in eggs, one at a time, followed by the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or preferably longer (up to overnight). This is crucial for preventing the cookies from spreading too thin!
  6. Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Shape and Coat: Scoop or roll the chilled dough into 1-inch balls. Roll each ball generously in powdered sugar, ensuring it is fully coated.
  8. Bake: Place cookies on the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Do not overbake!
  9. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.