| Prep Time | 15 minutes |
| Cook Time | 12 - 14 minutes |
| Passive Time | 27 minutes |
| Servings |
cookies
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Ingredients
- 2 cups all-pupose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 4 tsp Unsalted Butter
- 1/2 cup light brown sugar
- 1/2 cup Granulated Sugar
- 2 large eggs
- 1 tsp Vanilla Extract
- 1 tsp red gel food coloring
- 1/2 cup powdered sugar for coating
Ingredients
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Instructions
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.
- Heat the butter in the microwave until melted. Add the brown sugar and white sugar to the hot butter and 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.
- Slowly mix in the flour mixture. Cover in plastic and refrigerate until firm enough to scoop without sticking, about 30 minutes or up to 1 day.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a spring-loaded 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 dough balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheet, 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. Cookies can be stored in an airtight container at room temperature for up to 3 days.