Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (60g) powdered sugar

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy (approximately 2–3 minutes).
  3. Beat in the egg and vanilla extract until fully combined and smooth.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients. Mix on low speed just until the flour streaks disappear.
  6. Pour about half of the powdered sugar into a shallow container.
  7. Using a cookie scoop, form 1-inch balls of dough.
  8. Roll each ball in the powdered sugar until evenly coated.
  9. Place on baking sheets 2 inches apart. Bake for 12–15 minutes.
  10. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.
  11. Roll the cooled cookies in the remaining powdered sugar for a final opaque white finish.