Ingredients:
- 1 cup sugar
- 6 Tbsp. unsalted butter, softened
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup nonpareils, in desired colors
Directions:
- In a large bowl, cream together sugar and butter, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Sift in cocoa powder, flour, baking powder and salt to the bowl and stir until just combined. Cover with plastic wrap and refrigerate at least 2 hours.
- Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silicone baking mat. Place nonpareils in a shallow bowl.
- Use a 1½” cookie scoop to form dough into balls. Roll balls in nonpareils and place on the prepared cookie sheet.
- Bake 10-13 minutes, then allow to cool on the cookie sheet slightly before moving to a cooling rack.
- Serve and store leftovers in an airtight container up to 5 days.
