Yield:
24 Cookies
Prep Time:
10 Minutes
Cook Time:
10 Minutes
Category
Desserts
Calories:
145
Carbs:
25.9
Fat:
4.3
Fiber:
0.4
Protein:
1.8
WW Points:
7
ingredients
½ cup butter, room temperature
¾ cup brown sugar
½ cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla
½ teaspoon red food coloring, good quality
2 cup flour
⅓ cup cocoa
1 ½ teaspoon baking powder
½ teaspoon kosher salt
for rolling the cookies:
½ cup granulated sugar, in a small bowl
½ cup powdered sugar, in a small bowl
directions
Step 1:
Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper or. Set aside.
Step 2:
Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition.
Step 3:
Add the vanilla and red food coloring and mix well.
Step 4:
In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine.
Step 5:
Add the dry ingredients to the wet and beat together until combined.
Step 6:
Fill one bowl with granulated sugar and one bowl with powdered sugar.
I used a #60 cookie scoop (or 1 tablespoon) to scoop cookies out.
Step 7:
First roll the balls in the granulated sugar and then in the powdered sugar to completely coat the cookie balls.
Step 8:
Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked but are still a little gooey in the center.
Jenn's Note:
Original recipe here.