Ingredients:

  • 2 cups (240 g) All-Purpose Flour
  • 3/4 cup (75 g) Unsweetened Cocoa Powder
  • 2 teaspoons (10 g) Baking Powder
  • 1/2 teaspoon (3 g) Salt
  • 1/2 cup (1 stick / 113 g) Unsalted Butter, melted and slightly cooled
  • 1 1/2 cups (300 g) Granulated Sugar
  • 3 Large Eggs, room temperature
  • 2 teaspoons (10 ml) Vanilla Extract
  • 1/4 cup (50 g) Granulated Sugar (For the first coating)
  • 1 cup (120 g) Confectioners' Sugar (Icing Sugar) (For the heavy second coat)

Instructions:

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. Combine Fats and Sugar: In the large mixing bowl (or stand mixer), combine the melted butter and granulated sugar. Mix until just combined.
  3. Add Wet Ingredients: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Incorporate Dry Mix: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop immediately once no streaks of flour remain to prevent tough cookies.
  5. Chill: Cover the bowl tightly with cling film and refrigerate for a minimum of 2 hours, or until the dough is firm and easy to handle. The longer the chill, the better the final texture and the easier the handling.
  6. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Set up two shallow bowls—one with the 1/4 cup granulated sugar, and one with the 1 cup confectioners' sugar.
  7. Scoop Dough: Using the cookie scoop, measure out uniform balls of dough (approximately 1.5 inches in diameter).
  8. First Roll (Granulated Sugar): Quickly roll each dough ball in the bowl of granulated sugar. This layer acts as a buffer and prevents the powdered sugar from melting into the dough.
  9. Second Roll (Powdered Sugar): Immediately transfer the granulated-coated ball into the bowl of confectioners' sugar. Roll vigorously, ensuring the ball is completely and heavily coated—like a proper snowball. Do not dust off the excess.
  10. Arrange: Place the heavily coated balls 2 inches apart on the prepared baking sheets.
  11. Bake: Bake one sheet at a time for 10–12 minutes at 350°F (175°C). The cookies are done when the edges are set and cracked wide, but the center still looks soft and slightly puffy. Do not overbake.
  12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.