⅔ cup cocoa powderdo NOT pack (spoon the cocoa powder into the measuring cup)
1 cup + ½ cup sugar (the ½ cup is for rolling the cookie dough balls in before baking)
1 ¼ cup light brown sugarpacked
2eggs
1tspbaking soda
1tspbaking powder
1tspvanilla
Instructions
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper or a silicone baking mat.
Sift the flour, cocoa powder, baking soda, and baking powder. Set it aside.
Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern. You can use a ziploc baggie to minimize the sugar mess.
Using a stand mixer or handheld mixer, cream the butter and the peanut butter until well combined.
Add the light brown sugar and sugar. Cream until fluffy.
Add the eggs 1 at a time. Mix just until eggs are combined.
Add the vanilla
Slowly add the sifted flour, cocoa, baking soda, and baking powder. Mix just until the flour is incorporated.
Cover the cookie dough and refrigerator for 1 hour.
Using either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 -1 ½ in cookie dough balls.
Roll the cookie dough balls in the ½ cup reserved sugar until completely covered. You can use a quart size ziploc. It keeps it from being to messy.
Place the sugared cookie dough balls about 2 inches apart.
Using a fork, lightly press a criss-cross pattern into the cookies. In order to keep the fork from sticking, dip the fork in the sugar.
Bake the cookies for 8 to 10 minutes.
Let the cookies rest on the baking sheet for about 2 to 3 minutes. This helps the cookie keep its shape and allows the cookie to lift off of the parchment paper without sticking or coming apart.
Allow cookies to cool and store in an airtight container.