Grammys Chocolate Cookies

• 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

1. Sift together flour, cocoa powder, baking soda, and salt into a bowl.
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.
3. Add eggs and vanilla, and beat to combine.
4. Reduce speed to low, and gradually add flour mixture; beat to combine.
5. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.
6. Preheat oven to 350F.
7. Shape dough into 1 1/4-inch balls.
8. Roll each ball in sanding sugar.
9. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.
10. Bake until set, 10 to 12 minutes, rotating halfway through.
11. Transfer to a rack to cool for 5 minutes.
12. Transfer cookies from baking sheet to wire rack.
13. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

flour, cocoa powder, baking soda, salt, unsalted butter, sugar, eggs, vanilla, sanding sugar

Taken from www.epicurious.com/recipes/food/views/grammy-s-chocolate-cookies-389332 (may not work)