3 cups all-purpose flour
2/3 cup unsweetened cocoa
3/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
Directions: (recipe adapted via The Smitten Kitchen Cookbook)
Whisk the flour, cocoa, salt and baking powder together in a bowl, and set aside. Beat butter and sugar with electronic mixer until fluffy. Add eggs, one at a time, scraping down the bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic, and chill for at least 1 hour.
Preheat your oven to 350 degrees. Roll out cookie dough on a floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. Bake on a parchment-lined sheet for 8 to 11 minutes, until the edges are firm and the centers are slightly soft and puffed.
Transfer to wire rack to cool.
**Addition: once cookies are cooled, use your favorite chocolate spread, Nutella would work—I used Cocoa Almond Spread from Trader Joe's. Then top with your favorite sprinkles.**
- photos by jen