Chocolate cookies
Instructions:
- 1 cup plus 2 tablespoons all-purpose flour
- 2/ 3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/ 4 teaspoon baking powder
- 1/ 4 teaspoon salt
- 1 1/ 4 cups sugar, plus more for coating
- 2 tablespoons corn syrup
- 3/ 4 cup (1 1/ 2 sticks) unsalted butter, room temperature
- 1 large egg, room temperature
- Line 2 baking sheets with parchment paper; set aside. Into a medium bowl, sift the flour, cocoa, baking soda, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, corn syrup, and butter until light and fluffy, about 2 minutes. Add the egg, and beat to combine. Slowly add the flour mixture; beat until combined.
- Preheat the oven to 375ï€ F. Pour enough sugar for coating the cookies into a small, shallow bowl. Make 11/ 2 -inch balls of dough, and roll each in sugar until completely coated. Place the balls of dough 2 inches apart on the prepared baking sheets. Refrigerate 20 minutes.
- Bake the cookies, rotating the baking sheets halfway through, until firm around the edges but still slightly soft in the center, 12 to 14 minutes. Transfer to a wire rack to cool completely.