Source: Adapted from Martha Stewart's Cookies
1 1/2 cups all-purpose
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup unsalted butter, melted
1 large egg
1 1/2 teaspoons pure vanilla extract
Preheat the oven to 375 degrees.
Whisk together flour through salt.
Put the butter (at rooom temperature) and sugar in a mixing bowl and mix at medium-high speed with a stand mixer. Mix until light and fluffy. Add in the melted butter. Once the butter has been blended in, add the egg and vanilla and blend until creamy. Reduce the speed to low and gradually add the flour mixture until just combined.
Using a 2 1/2 inch ice cream scoop, drop the dough onto a parchment lined baking sheet. Place the dough about 4 inches apart since the cookies will spread during baking. Bake for about 18-20 minutes or until the edges are firm. Allow to cool on baking sheet on a wire rack.
The cookies can be stored in an airtight container for up to 2 days at room temperature.