Yield: about 5 dozen cookies ½ pound (2 sticks) unsalted butter, at room temperature 1 cup sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 2 cups all purpose flour 1 cup unsweetened, cocoa powder (not Hershey’s) 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon kosher salt Preheat the oven to 350 degrees. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth. Scrape down the sides of the bowl, add the eggs and vanilla, and mix until just combined, being careful not to overbeat. Scrape down the sides of the bowl, add the flour, cocoa powder, baking soda, baking powder and salt and mix until everything is well incorporated. Place teaspoonfuls on the prepared cookie sheet and transfer to the oven. Bake until the edges begin to firm up, about 12- 14 minutes. Do not overbake. Cool the cookie sheet between batches. Transfer the cookies to a rack to cool completely. Tip: Make the dough up to two weeks ahead of time, shape into balls and store in a zippered bag. Refrigerate or freeze.