Ingredients
▢150 grams plain flour 1 cup
▢1 teaspoon baking powder
▢½ cup cocoa unsweetened
▢1 cup white sugar granulated
▢⅓ cup chocolate chips dark or milk
▢2 eggs room temperature
▢65 grams butter melted
▢1 teaspoon vanilla bean paste
For coating
▢⅓ cup icing sugar
Instructions
Pre-heat oven to 180 °C/356 F and line two oven trays with baking paper.
In a large mixing bowl, add all of the dry ingredients (flour, baking powder, cocoa powder, sugar and chocolate chips) and mix until combined.
Add the eggs, melted butter and vanilla and stir until combined.
Using your hands, roll heaped teaspoons of the cookie dough into balls (approximately 22-24 cookies).
Roll the balls of cookie dough into the icing sugar until they are thickly coated.
Place the balls onto the baking trays, leaving enough space to allow the cookies to spread.
Bake for 10-15 minutes, until cooked through. The cookies will still appear fudgy and soft. Leave on the tray for 1-2 minutes to cool slightly, before transferring to a wire rack.
Notes
If you don’t like cookies coated in icing sugar (powdered sugar), then roll them in granulated sugar instead. They’ll still be crackly and crunchy, without the extra powdery feel.
Be sure to measure the flour accurately, for best results.
This recipe makes about 22-24 cookies, when using heaped-teaspoon sized portions of dough. They can be made larger or smaller, but cooking times will vary.
Leave them to cool on the baking tray for 1-2 minutes before moving, as they will be soft straight from the oven and will break if you attempt to move them right away.
Sift the cocoa powder to prevent lumps.
Leave some space between the cookies, as they will spread while baking.
Freezing; You can freeze the cookies in an airtight container for up to 3 months, perfect for whenever you have a chocolate craving.
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