Buy all ingredients right below the recipe
Ingredients
- 90 g melted butter
- 2 eggs
- 140 g cane sugar
- 205 g plain flour
- 40 g cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- Approx. 50 g powdered sugar for rolling
Method
- 1Mix the melted butter with the eggs and cane sugar. In a separate bowl, mix the flour, cocoa, baking powder, baking soda, and salt.
- 2Add the dry ingredients to the butter-egg mixture and mix well until a thick dough forms. Cover the dough with cling film and refrigerate for about 1 hour.
- 3Preheat the oven to 180 °C and line a baking sheet with parchment paper. Using a teaspoon, scoop out small portions of dough, form them into balls, and roll them generously in powdered sugar – the sugar layer should be really thick.
- 4Place the balls with some space between them on the baking sheet and bake for approx. 10 minutes. After baking, the cookies should still be soft and slightly 'underbaked'. As they cool, they will become crispy on the outside but remain wonderfully soft and moist on the inside.
- 5After baking, let them rest on the baking sheet for about 3 minutes, then cool completely on a wire rack.
