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.

  • 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
  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or grease them with butter.
  2. Put the confectioners’ sugar in a bowl and set aside.
  3. In another bowl, stir together the flour, cocoa, baking powder, and salt. Set aside.
  4. In a large bowl, using an electric mixer beat the butter and sugar on medium speed until creamy, about 3 minutes.
  5. 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.
  6. Turn off the mixer, add the flour mixture, and beat on low speed until just blended.
  7. 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.
  8. Place the balls on the prepared baking sheet about 2 inches apart.
  9. 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.
  10. Move the cookies onto the wire rack and let cool completely. Repeat with the rest of the cookie dough.