3 cups flour
1/3 cup unsweetened cocoa
3/4 teaspoons salt
1/2 teaspoon baking powder
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
Preheat oven to 350 degrees
Whisk the flour, cocoa, salt, and baking powder in a bowl, set aside
Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic wrap and chill for at least 1 hour.
Roll out the cookie dough onto a floured counter. Cut into desired shapes brushing extra deposits of flour off the top (it does disappear once baked though so don’t overly fret if they go in the oven looking white)
Bake on a parchment lined baking sheet for 8-11 minutes (8 for 1/8 inch-thick cookies, 11 for 1/4 inch cookies), until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool. You can frost, but they don’t need it.