Grammy’s Chocolate Cookies from page 75 of Martha Stewart’s Cookies

2 cups plus 2 tablespoons all-purpose flour

¾ cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 ¼ cups (2 ½ sticks) unsalted butter at room temperature

2 cups granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

Sanding sugar, for rolling

Sift together flour, cocoa powder, baking soda, and salt in a bowl.  (I didn’t actually bother sifting, but did combine very well with a fork.)

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about two minutes.  Add eggs and vanilla, and beat to combine.  Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about an hour.  (In the interest of time, I made the dough one night and baked the cookies the next.  I let the dough sit out for about an hour before baking the cookies).

When ready to bake, preheat oven to 350 degrees.  Shape dough into 1 ¼ inch balls.  Roll each ball in sanding sugar (I shaped mine with a cookie scoop and after rolling in sugar, I flattened just slightly so they were more disk-like).  Place on baking sheets lined with parchment paper or silicone baking mats, about 1 ½ inch apart – they will spread a lot.  Bake until set, about 10 to 12 minutes, rotating halfway through.  Transfer baking sheet to a rack to cool for five minutes.  Transfer cookies from baking sheet to wire rack.  Cookies can be stored in an airtight container at room temperature for up to 1 week.  Makes 3 ½ dozen.