Servings: 30

8 oz. Cream Cheese room temp 8 oz. Cream Cheese room temp
½ cup Butter unsalted room temp ½ cup Butter unsalted room temp
1 ½ cup Sugar 1 ½ cup Sugar
2 Eggs 2 Eggs
½ teaspoon Vanilla Extract ½ teaspoon Vanilla Extract
1 ¾ cups All-purpose flour 1 ¾ cups All-purpose flour
¾ cup cocoa powder ¾ cup cocoa powder
2 teaspoon Baking powder 2 teaspoon Baking powder
½ teaspoon Kosher Salt ½ teaspoon Kosher Salt
Powdered sugar, To sprinkle Powdered sugar, To sprinkle

Measure into a medium bowl flour, cocoa powder, baking powder, and salt and whisk until mixed throughout. Set the bowl aside.
Measure sugar and set aside.
With mixer, beat cream cheese and butter on medium-high for 2 to 3 minutes.
Turn off and scrape bowl down and add sugar.
Turn mixer back to medium-high and beat until light and fluffy.
Add eggs 1 at a time and vanilla extract and beat for 1 more minute.
Scrape bowl.
Turn mixer to lowest setting and gradually add flour mixture to butter-cream cheese mixture.
Just blend until incorporated.
Scrape bowl one last time.
Place dough into refrigerator for half an hour.
Preheat oven to 350F.
Line 2 cookie pans with parchment paper.
Use a medium cookie scoop to make 12 mounds on each sheet pan.
Bake at 350°F for 10 to 12 minutes.
Cool on pan for at least 2 to 3 minutes.
Then move to a cooling rack to finish cooling.
Dust tops of cookies after they have completely cooled with powdered sugar.