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340g All Purpose (Plain) Flour
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113g Crimson Red Cocoa Powder
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14g Baking Powder
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8g Salt
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227g Butter (Room Temp.)
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454g Brown Sugar
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227g Eggs (Approx. 5 Medium Eggs)
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17g Vanilla Extract
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300g Powdered Sugar (For Coating)
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200g Crimson Red Cocoa Powder (For Dusting)
- Pre heat your oven to 350F/180C.
- Combine the flour, cocoa powder (the 113g portion), baking powder and salt. Sift and set aside.
- In the bowl of a stand mixer, combine the butter and brown sugar. Mix on low speed with the paddle attachment to combine. Switch to medium speed and cream until light in colour. About 4 minutes. Scrape down the bowl and paddle half way through.
- Add in the eggs and vanilla on low speed. Mix until combined.
- Add in the sifted dry ingredients and mix until just combined. No dry spots. Do not over mix. Once finished make sure you scrape the sides and bottom.
- Scoop golf ball size shapes from the dough and toss entirely in powdered sugar. Place on a parchment lined sheet tray. Space at least 3 inches apart.
- Dust the top of each cookie with a thin layer of crimson red cocoa powder.
- Bake for about 8-10 minutes. The edges should be set and the center soft.
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