Ingredients
- 113.5 g butter, unsalted (room temperature)
- 200 g sugar
- 1 egg
- 1 tsp vanilla extract
- 125 g flour
- 43 g Dutch processed cocoa powder (unsweetened)
- 1 tsp baking powder
- 0.5 tsp sea salt
- Extra sugar for sprinkling
Instructions
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Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
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In a medium bowl, cream butter and sugar together with an electric mixer on medium speed for about 2 minutes, until smooth and light colored.113.5 g butter, unsalted,200 g sugar
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Add egg and vanilla extract and continue mixing for another minute.1 egg,1 tsp vanilla extract
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In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.1 tsp baking powder,43 g Dutch processed cocoa powder,125 g flour,0.5 tsp sea salt
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Add flour mixture, half at a time and mix with a rubber spatula until just combined.
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Using a 3 TBS cookie scoop, scoop dough and place 2 inches apart on the cookie sheet.
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Bake for 10 minutes, rotating the pan halfway through.
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Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Store cookies in an airtight container for up to a week or freeze for up to 3 months.
Notes
If you don’t have Dutch processed cocoa powder and want to substitute natural cocoa powder, use 1/2 tsp baking soda in place of the 1 tsp baking powder.
Make sure to read the cookie baking tips to get answers to common questions about baking cookies.
Nutrition
Serving: 1 cookie | Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 184mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 237IU | Calcium: 28mg | Iron: 1mg
https://kristineinbetween.com/chocolate-sugar-cookies/