1cup(226 g or 2 sticks) unsalted butter, , room temperature
1 ½cup(187 g) confectioners' sugar
1large egg,, room temperature
2teaspoonspure vanilla extract
Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, combine softened butter and confectioners' sugar using a hand mixer.¹ Beat until light and fluffy, about 1 to 2 minutes. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides as necessary.
With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched, it has a little give, but does not stick to fingers.
Flour the work surface and roll dough to about 1/4-inch thick, using flour for dusting as necessary (flour will dissolve and not show up on the cookies). Use cookie cutters to cut cookies and place on prepared baking sheet. Gather scraps and reroll dough when necessary.
Bake for 7 to 8 minutes, rotating halfway through. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. Dip in melted chocolate and add sprinkles if desired.
Tip for cookie cutters: If using different cookie cutter shapes, place cookies of similar size on the same baking sheet as they will bake at the same rate.Store chocolate cookies in an airtight container at room temperature for up to a week.Chocolate cookie dough can be stored in the refrigerator for a week or in the freezer for 1 month. Let dough come to room temperature before rolling and baking.High altitude adjustments (Denver, CO; 5,280 ft): Decrease baking powder to 3/4 teaspoon. Decrease sugar by 1 Tablespoon. If dough is too dry and crumbly, add 1-2 teaspoons coffee or milk.