Preheat your oven to 350° F.
Prepare your trays with silicone baking mats
In a large mixing bowl (or your stand mixer bowl), add in the softened butter.
Next, add in the eggs.
Now the brown sugar.
Mix this together.
Let's move to the dry ingredients and add those in (you can thank me for not making you use a separate bowl to mix them in, it serves no purpose than to make an additional bowl to clean up!)
Cocoa Powder (I add the heavier hand as listed on this to make it really yummy, but if you just want the taste and color of chocolate stay on the 3/4 C side.
Add in the flour.
Mix to combine.
Using a cookie scoop (1.5"), place cookies 2" apart on your prepared baking pan.
Leave them in a ball scoop, do NOT FLATTEN.
The cookie will bake for 10-12 Minutes Do NOTE The cookies will CRACK on their own while baking.
Don't over bake.
Naturally, the first batch is going to be the longer bake of 12 minutes.
By the second round, you will be at about 10 minutes firm.
When you remove the cookie from the oven (with hot mitts on), firmly smack the pan against the countertop (I do this on a layered towel) and the cookies will crinkle more!
Allow these to cool, then transfer to a cooling rack (about 10 minutes).
Repeat the entire process above until all of our cookies are baked (approximately 24 cookies)
Once cooled, it's time to snow cover the cookies, or if you are not serving immediately transfer to an airtight container.
If You Are Serving The Cookies
Leave the cookies on the cooling racks.
Before moving the racks, line the space with parchment paper, then place the cookies on the cooling rack over the parchment paper.
Simply move the confectioner shaker over the cookies and snow cover.
I do not suggest storing with confectioner's sugar on them, as it could melt from the moisture of the container.