Name: Sugar-Coated Chocolate Cookies Everyone Will Love
Prep time: 40 min
Cook time: 11 min
Total time: 51 min
Cuisine: American
Ingredients: 8oz (1 Cup) Salted Butter, softened to room temperature but still cool; 200 Grams (1 Cup) Granulated Sugar; 100 Grams (1/2 Cup) Light Brown Sugar; 1 Large Egg + 1 Large Egg Yolk, at room temperature; 2 Teaspoons Pure Vanilla Extract; 250 Grams (2 Cups) All-Purpose Flour; 50 Grams (1/2 Cup) Dutch Process Cocoa Powder; 2 Teaspoons Baking Powder; 1/2 Teaspoon Salt; 1 Tablespoon Cornstarch; 50 Grams (1/4 Cup) Granulated Sugar for rolling

Ingredients

Units Scale

8oz (1 Cup) Salted Butter, softened to room temperature but still cool
200 grams (1 Cup) Granulated Sugar
100 grams (1/2 Cup) Light Brown Sugar
1 Large Egg + 1 Large Egg Yolk, at room temperature
2 Teaspoons Pure Vanilla Extract
250 grams (2 Cups) All-Purpose Flour
50 grams (1/2 Cup) Dutch Process Cocoa Powder
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Cornstarch
50 grams (1/4 Cup) Granulated Sugar for rolling

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Instructions

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
Add in the vanilla and the first egg, and mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
In a medium bowl sift the cocoa powder in a fine mesh sieve, add the flour, baking powder, salt, and cornstarch then mix to combine. Gradually fold in the dry ingredients into the wet ingredients. Don't overmix.
At this point you can pre-scoop the cookies I use a heaping medium cookie scoop, then roll the cookie dough balls in the granulated sugar and place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Let the cookie dough scoops chill in the fridge for at least one hour or up to three days.
When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
Bake for 9-11 minutes or until just set. If the dough is super chilled you might need to bang the cookie sheet on the counter at about the 7 minute mark to help them spread then finish baking. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack. Store leftovers in an air-tight container for up to five days.