Ingredients:

  • 250g all-purpose flour
  • 60g Dutch-process cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 225g unsalted butter, cool room temperature, not greasy soft
  • 200g granulated white sugar
  • 55g light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 50g granulated sugar for coating

Instructions:

  1. In a large bowl or stand mixer, beat the cool room temperature butter, 200g granulated sugar, and brown sugar on medium-high speed for 3 minutes until the mixture is pale and aerated.
  2. Add the large egg and vanilla extract to the creamed mixture, beating until fully incorporated and the texture resembles thick buttercream.
  3. Sift together the flour, Dutch-process cocoa, cornstarch, baking soda, and salt. Sift twice to ensure no lumps.
  4. Turn the mixer to the lowest setting and slowly add the dry ingredients to the wet components. Stop mixing the moment no white streaks remain to avoid overworking the gluten.
  5. Scoop rounded tablespoons of dough (approximately 30g each). Roll the dough between your palms to form a smooth ball.
  6. Toss each dough ball thoroughly in the extra 50g of granulated sugar to create the coating.
  7. Place on parchment-lined baking sheets and bake for 10 minutes until the edges are set and the tops have developed a crackled appearance.