A hefty dose of cocoa powder makes these old-fashioned drop cookies perfect for fans of dark chocolate. The recipe is so simple, it’s a natural for preparing with children; they especially love forming the dough into balls and rolling them in sanding sugar.

　　

Ingredients

makes about 3 1/2 dozen

　　2 cups plus 2 tablespoons all-purpose flour

　　3/4 cup unsweetened Dutch-process cocoa powder

　　1 teaspoon baking soda

　　1/2 teaspoon salt

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

　　2 cups granulated sugar

　　2 large eggs

　　2 teaspoons pure vanilla extract

　　Sanding sugar, for rolling

　　

Step 1

Sift together flour, cocoa powder, baking soda, and salt into a bowl.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.

　　

Step 3

Preheat oven to 350°F. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

　　Martha Stewart's Cookies