1 cups unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup Hershey's cocoa
1 teaspoon baking powder
1/2 teaspoon salt
- Heat the oven to 350° and cover two baking sheets with parchment paper.
- Beat the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, and then the vanilla; beat well. In a separate bowl, combine with a whisk the flour, cocoa, baking powder, and salt. Gradually (and slowly if using an kind of motorized mixer) add the flour mixture into the butter mixture; beating until well combined.
- Roll the dough into 1-inch balls. Place on the parchment paper lined baking sheets, about 1 inch apart. Flatten the balls with the tines of a fork. Flatten again in the opposite direction, forming a crisscross mark. You may want to dip your fork into some water to make this easier.
- Bake for 8 to 9 minutes or until cookies are set. Cool slightly on the baking sheet and remove to a wire rack to cool completely.