Ingredients
The following ingredients have 4 Servings
- 1 cup butter ( – softened)
- 1½ cups brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder (not Dutch-processed)
- 1 tsp baking soda
- 1 tsp table salt
- ½ cup granulated sugar ( for rolling)
- ¼ cup cinnamon imperials
Instruction
- Combine the butter and brown sugar in a mixing bowl and beat together until light and fluffy.
- Add the eggs and the vanilla, mix until just combined.
- Slowly stir in the flour, cocoa powder, baking soda and salt. Once incorporated – beat well for about 60 seconds.
- Cover and refrigerate for at least 1 hour.
- Once the dough has chilled – preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Place the granulated sugar in a small bowl.
- Scoop the dough and roll into a ball.
- Roll the dough in the granulated sugar and then place on the prepared baking sheet. Space the cookies about 2” apart.
- Bake for 10-11 minutes.
- If adding the cinnamon candies to the center - press them into the center of each cookie immediately after removing the cookies from the oven. Then allow them to cool.
- Allow the cookies to cool on the baking sheet for 7-10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 4 days.
