The Perfect Dark Chocolate Sugar Cookie Food

ABSOLUTELY PERFECT DARK CHOCOLATE COOKIES

Steps:

• In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs and vanilla on medium speed until combined.
• Gradually add the dry ingredients to the wet, combining on low speed until fully incorporated.
• Smooth the dough into a large disc, wrap tightly in plastic wrap, and chill for about 1 hour.
• Preheat the oven to 350˚F. Line two baking sheets with silicone baking mats or parchment paper.
• Roll dough into 1.5-inch balls and then roll them in demerera or sanding sugar. Place them on the baking sheets about 1.5 inches apart.
• Bake for about 8 minutes. Cool on the sheets for a few minutes before transferring to wire racks. Once cool, seal them up in an airtight container with a paper towel to keep the cookies soft.

CHOCOLATE SUGAR COOKIES

Steps:

• Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
• Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
• Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.