Ingredients (makes around 70-75 cookies)
All purpose flour - 2 cups
Baking powder - 2 tsp
Powdered sugar - 1/2 cup
Granulated sugar - 2 1/2cups, divided
Cocoa powder (unsweetened) - 1 cup
Eggs (room temperature) - 4
Butter - 1/2 cup
Vanilla extract - 2 tsp
Method
In a bowl, with an electric mixer, beat the cocoa, 2 cups granulated sugar and butter on medium speed.
Add one egg at a time. Beat on low till combined well.
Mix in vanilla extract, baking powder and all purpose flour. Bring it together to form a dough. Don't knead.
Cover bowl with plastic wrap and refrigerate for 4-5 hours.
Preheat oven at 350°F. Line a cookie tray with butter paper.
Keep aside 2 small bowls of granulated and powdered sugar for step 7.
Roll doughs into balls of 1" and coat it with granulated sugar, then with powdered sugar.
Place the balls on the prepared cookie tray, at least 2" apart.
Bake for 10 minutes. Allow the cookies to cool on tray for a minute, before transferring them to a wire rack to cool completely.
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