These are very unique cookies. As they bake, they’ll puff up and crackle. We’ve added an extra helping of cocoa and vanilla to a Williams-Sonoma recipe to pack in more chocolaty, chewy goodness.
- 45 mins
- 25 servings
- ½ cup powdered confectioners' sugar
- 1 2/3 cups all-purpose flour
- ¾ cup Rodelle Gourmet Baking Cocoa
- 1 tsp baking powder
- ¼ tsp salt
- 8 tbsp unsalted butter, room temperature
- 1 ¼ cups sugar
- 2 eggs
- 1 tsp Rodelle Gourmet Vanilla Extract
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or grease them with butter.
- Put the confectioners’ sugar in a bowl and set aside.
- In another bowl, stir together the flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer beat the butter and sugar on medium speed until creamy, about 3 minutes.
- Scrape the sides of the bowl with a rubber spatula and add one egg, beating in on medium speed until blended. Add the other egg and the vanilla extract and beat until blended.
- Turn off the mixer, add the flour mixture, and beat on low speed until just blended.
- Using a tbsp, scoop up a rounded spoonful of dough. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered.
- Place the balls on the prepared baking sheet about 2 inches apart.
- Bake the cookies until they are crackled and puffed, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
- Move the cookies onto the wire rack and let cool completely. Repeat with the rest of the cookie dough.