2 3/4 cups All purpose flour
3/4 cup Unsweetened Dutch Processed Cocoa Powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter
1 3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
In a large bowl whisk together the flour, cocoa powder, salt and baking powder.
In a bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven. Line two baking sheets and parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheets. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Bake cookies for about 10 - 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Makes about 36 - 4 inch cookies.
Courtesy of Joyof Baking
