Ingredients:
- 1½ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1¼ cups confectioners' sugar
Directions
Whisk flour, cocoa, baking powder, and salt in a medium bowl until blended.
In another bowl, beat butter, granulated sugar, and brown sugar with mixer until just blended, about 1 minute. Beat in eggs one at a time, then vanilla. With mixer on low, beat in flour mixture until just incorporated (dough should be very sticky). Chill dough 30 minutes.
Heat oven to 350° F. Line several cookie sheets with parchment or nonstick liners.
Sift confectioners' sugar onto a large plate. Put about 8 heaping teaspoons of dough onto the plate. Roll each clump in sugar to lightly coat, then shape into a ball; re-roll balls in sugar until heavily coated. Repeat with remaining dough. Place balls 2 inches apart on prepared cookie sheets.
Bake one sheet at a time for 11 minutes or until tops are cracked and cookies are just set around edges but still soft in the middle.