Another wonderful cookie from my Martha Stewart Cookie, cookbook. I made these for myself on Mother's Day. They are very very good and even better the next morning with iced coffee from Dunkin Donuts.
2 cups plus 2 tbs all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
Sift together flour, cocoa powder, baking soda and salt into a bowl.
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 an hour.
Preheat oven to 350. 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 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.