Ingredients

• 2 cups all-purpose flour
• 3/4 cup Dutch process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
• 2 cups sugar, plus more for dipping
• 2 large eggs
• 2 teaspoons pure vanilla extract

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Instructions

1. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla and mix to combine. Gradually add dry ingredients, combine on low speed. Cover bowl with plastic wrap, chill until firm, about 1 hour.
3. Heat oven to 350 degrees F.
4. Line baking sheets with silpats (French nonstick baking mats) or parchment paper. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Transfer to a rack to cool. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool. Repeat with remaining dough.