Ingredients

Makes 2 dozen

　　1 cup plus 2 tablespoons all-purpose flour

　　2/3 cup unsweetened cocoa powder

　　1 teaspoon baking soda

　　1/4 teaspoon baking powder

　　1/4 teaspoon salt

　　1 1/4 cups sugar, plus more for coating

　　2 tablespoons corn syrup

　　3/4 cup (1 1/2 sticks) unsalted butter, room temperature

　　1 large egg, room temperature

　　

Step 1

Line 2 baking sheets with parchment paper; set aside. Into a medium bowl, sift the flour, cocoa, baking soda, baking powder, and salt; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, corn syrup, and butter until light and fluffy, about 2 minutes. Add the egg, and beat to combine. Slowly add the flour mixture; beat until combined.

　　

Step 3

Preheat the oven to 375°F. Pour enough sugar for coating the cookies into a small, shallow bowl. Make 1 1/2-inch balls of dough, and roll each in sugar until completely coated. Place the balls of dough 2 inches apart on the prepared baking sheets. Refrigerate 20 minutes.

　　

Step 4

Bake the cookies, rotating the baking sheets halfway through, until firm around the edges but still slightly soft in the center, 12 to 14 minutes. Transfer to a wire rack to cool completely.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.