I snagged the recipe off of Smitten Kitchen and have kept with it, but for a few alterations. The first - and most important - is that I have completely changed how the ingredients are mixed. This cookie turns out ok with the original directions, but I have to be honest and tell you that I don't like it very much - it gets very grainy. The texture of this cookie really benefits from standard creaming of the butter and sugar.
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar (You can cut this down a touch - but these cookies aren't overly sweet to me.)
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
- 1 large egg
- 1 tablespoon vanilla extract
- Preheat the oven to 375* F. In a large bowl combine flour, cocoa powder, baking powder and salt, stir to combine.
- In mixer or large bowl, cream the butter and sugar until well mixed and fluffy.
- Add the egg and vanilla, mix thoroughly. Once this is thoroughly incorporated slowly add the flour/cocoa mixture in 3-4 batches until combined.
- Place tablespoons of the dough approximately 2 inches apart on a lined cookie sheet, bake for 9 minutes. These will seem not quite "set" at the end of 9 minutes, and a little bit puffy, but will quickly deflate into cookie goodness. Enjoy.