Ingredients
- 2 cups (254 grams) all-purpose flour, measured correctly
- 1/4 cup (22 grams) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 4 tablespoons (57 grams) unsalted butter
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- 1/2 cup (63 grams) powdered sugar, for coating
Instructions
Mix dry ingredients
In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
Prepare wet ingredients
Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and use a rubber spatula to stir until combined. Allow to cool to just warm before stirring in the eggs, one at a time. Stir in the milk, vanilla, and food coloring.
Combine and chill
Slowly mix in the flour mixture. Cover with plastic and refrigerate until firm enough to scoop without sticking, about 30 minutes or up to 1 day.
Preheat oven
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Shape and coat
Using a medium spring-loaded cookie scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets. Pour powdered sugar into a medium bowl and roll the cookie dough balls in sugar two times, letting them sit in sugar between coatings.
Bake
Place on prepared baking sheets, spacing 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely.
Storage
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Recipe adapted from Handle the Heat