Preparation

• Cream together the sugar and butter with an electric mixer for about 30 seconds.
• Beat in the eggs and vanilla.
• Beat in all dry ingredients except for the chocolate chips. Be sure to spoon and level the cocoa and flour, don't scoop from the bag.
• Fold in the chocolate chips.
• Place the dough in the fridge for at least 2 hours (ideally 4) to set.
• After the dough has set, preheat the oven to 350 degrees Fahrenheit.
• In a small bowl, combine the powdered sugar and regular sugar.
• Use a medium cookie scoop (about 1 ½-2 tablespoons) and roll the dough into a ball. It helps to use slightly damp hands if you notice the dough sticking at all.
• Roll in the sugar and place on a baking sheet lined with parchment paper.
• Bake for 9-13 minutes, all ovens are different, but I usually do 10-11 minutes in my oven. They will continue to harden as they cool.
• Use a round cookie cutter to scoot around the cookies to create perfect circles.
• Let cool on the cookie sheet for about 15 minutes, then transfer to a cooling rack. Enjoy!