Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (25g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 cups (250g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 cup (100g) finely chopped pecans or walnuts
  • 1 ½ cups (180g) powdered sugar, for rolling

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  2. Beat in the vanilla extract and salt until well combined.
  3. In a separate bowl, whisk together the flour and cocoa powder.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chopped pecans or walnuts.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Roll the dough into 1-inch balls.
  9. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the edges are set and the bottoms are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
  11. While the cookies are still slightly warm, roll them generously in powdered sugar.
  12. Let the cookies cool completely on the wire rack.
  13. Once the cookies are completely cooled, roll them again in powdered sugar for a double coating.