Skill required: Chocolate Cookie afficianado
2 cups plus 2 tablespoons all purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons vanilla extract
sanding sugar, for rolling
1. Sift together flour, cocoa powder, baking soda and salt in a bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until mixture is light and fluffy, about 2 minutes.
3. Add eggs and vanilla and beat to combine.
4. Reduce speed to low, and gradually add floour mixture; beat to combine.
5. Form dough into a flattened disk and chill until firm, about 1 hour.
6. Preheat oven to 350 degrees F.
7. Line two baking sheets with parchment paper.
8. Shape dough into 1 1/4-inch balls.
9. Roll each ball in sanding sugar.
10.Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.
11.Bake until set, 10 - 12 minutes, rotating half way through.
12.Transfer to a rack to cool for 5 minutes.
Yield: 24 large cookies.
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