1 cup brown sugar, firmly packed
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg white
1 1/2 cups plain flour
1 cup powdered (icing) sugar and 1 cup granulated sugar for rolling the cookie balls.
In a mixer, combine the butter, brown sugar, cocoa powder, soda and vanilla extract. Mix until smooth. The batter should be dark brown.
Adding the eggs makes the batter lighter and also makes me want to eat the batter, then feel guilty and apologize to the unborn baby in my stomach for exposing it to raw eggs.
Add the flour and mix until fluffy. I'm kind of in love with how the batter looks.
Refrigerate the batter for two hours. (Or, if your fridge is like mine and there isn't room, then put it in the freezer.) The colder the dough is, the easier it easy to work with.
Heat the oven to 325 degrees F (160 C). Remove the chilled batter and make rounded tablespoons of dough.