Ingredients

The following ingredients have 12 Servings
  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (2 sticks)
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar

Instruction

  • In large bowl, sift together flour, cocoa, cornstarch and salt. Set aside.
  • In mixer bowl fitted with paddle blade, beat butter at medium-high speed until creamy.
  • Slowly add powdered sugar and beat for 2 minutes at medium speed until fully incorporated into butter and smooth. Add vanilla and beat until fully combined.
  • Add flour mixture and beat at low speed until flour mixture is just incorporated and no loose flour remains.
  • Cover mixture and refrigerate for 1-2 hours until firm.
  • If dough is too firm to scoop, soften on counter a few minutes.
  • Preheat oven to 350 degrees F. Line large baking sheet with parchment or baking mat, or lightly grease.
  • Using ice cream scoop or tablespoon, drop rounded balls of dough onto baking sheet. Dough should be roughly 1 inch diameter.
  • Bake in preheated oven for 10 - 12 minutes, just until starting to crisp at the edges.
  • Remove from the oven and cool on the pan for 10 minutes until cookies are set.
  • Roll or sift with powdered sugar. Transfer to wire rack to cool completely.
  • Sift or with powdered sugar again if desired.