Preparation

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1. Combine melted butter and sugars, both white and brown. 

2. Beat the eggs in one at a time, milk, vanilla and food color. 

3. Sift the dry ingredients together - flour, cocoa, baking powder, baking soda and salt.

4. Slowly combine the wet and dry mixtures to create the cookie dough - it will be sticky.

5. Cover in plastic wrap and refrigerate for at least an hour. 

6. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 

7. Pour powdered sugar in a separate bowl. 

8. Scoop up about 1 1/2 inch sized balls of the dough, roll the dough balls in sugar and place on the baking sheet 2 inches apart.

9. Using the back of a small flat bowl, slightly flatten the dough balls. 

10. Bake until cookies have spread and coating is cracked. It takes about 12 minutes. Cool for 5 minutes before removing to wire racks to cool completely.

11. Arrange on a platter and serve. 

 

Tips: 

• Give the dough a double ​coat of sugar so they turn out snowy after baking.

• Be precise with flour and cocoa as they are drying ingredients.

• I read an article on the types of cocoa and it changed my baking completely. I recommend Penzeys high fat cocoa for moist baked goods, including this cookie.

4 Natural Cocoa Powders That Put the Supermarket Stuff to Shame

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