adapted from Cook's Country Magazine
14 tablespoons butter, softened
1 ¾ cups packed brown sugar
1 tablespoon vanilla extract
1 large egg
1 large egg yolk
¼ teaspoon salt
1 ½ cups plus 2 tablespoons all-purpose flour
¾ cup unsweetened cocoa powder (we use Dutch Processed)
½ teaspoon baking soda
½ teaspoon baking powder
1/3 cup granulated sugar
Pre-heat oven to 350 degrees with the oven rack placed in the center position. Line 2 baking sheets with parchment paper.
Place butter and brown sugar in the bowl of a stand mixer. Cream until well mixed and the color is lightened, about 3-4 minutes. Mix in vanilla and salt. Add egg and yolk, mix until the batter is smooth. Add flour, cocoa, baking soda and baking powder, mix until combined. The dough should be pretty thick.
Place the granulated sugar in a shallow dish. Using a small ice cream scoop, scoop dough, roll into a ball and roll the ball in the sugar. Press out to about 2 inches in diameter. When I make these, I do that with my palm, after I've made and rolled all of the balls of dough.
Bake about 15 minutes. The cookies should have cracks and they should look slightly underdone in the cracks. If you touch a cookie and it pops back up after you take your finger off, they are done. Allow to cool on the cookie sheets for 5 minutes, then transfer to a wire rack and allow to cool completely.