Ingredients
Equipment
Method
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until smooth, about 2 minutes.
- Add the egg and mix again until smooth.
- Add the milk and vanilla and mix again until smooth.
- Add the dry ingredients into the wet ingredients and mix until just combined.
- Chill the dough for at least 2 hours or up to 2 days.
- Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- Roll dough into 1 ½ tablespoon-sized balls, dip one side in decorator’s sugar, and place sugar-side up on prepared sheets, leaving 2 inches between cookies.
- Bake for 8–11 minutes, or until the tops are puffed and mostly set.
- Cool on the baking sheet for 8–10 minutes, then transfer to a wire rack to finish cooling.
Notes
For extra depth, use Dutch-processed cocoa powder. Chill the dough overnight for best texture. You can also roll the cookies in coarse turbinado sugar for added crunch. Store in an airtight container for up to 5 days.