1/2 c dairy free butter room temperature
3/4 c brown sugar
3/4 c granulated sugar
2 eggs room temperature
2 tsp vanilla extract
(1/2 tsp red food coloring if desired. I omitted from the above photo)
2 c ap flour
1/3 c vegan unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/4 c granulated sugar
1/4 c powdered sugar
Preheat oven to 350 degrees F and line a baking sheet with parchment.
In a stand mixer cream the butter and sugars until fluffy. Scrape down the bowl if needed and add the eggs and mix until combined. Add the vanilla and if adding food coloring do it now. Mix until combined.
Add add dry ingredients to wet except flour and mix until combined. Gently add flour mixing just until combined. Do not overmix as this will make a denser cookie.
Chill dough for approx 20 minutes to help prevent spreading.
Fill 1 bowl w the 1/4 c granulated sugar and a separate second bowl with the 1/4 powdered sugar.
Roll dough into 1 tbs size balls. Roll in granulated sugar first, then powdered sugar. By doing this the outside gets almost a thin crisp later, while the inside remains with a brownie like texture.
Place on cookie sheet approx 1 1/2" apart. Bake for 12-13 minutes until puffy and firm on edges.
Allow to cool and then enjoy!
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