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Silky soft inside and crispy from the outside, with delicious chocolate flavour. Really a “must have” for chocoholics.
Preparation time 20 minutes .. Cooling 4 hours .. Baking 12-14 minutes .. Durability non, due too yummy
INGREDIENTS .. 73 pcs
- 1 cup cocoa powder
- 2 cups dark, candy sugar
- 1/2 cup sunflower oil
- 4 eggs
- 2 tsp vanilla extract
- 2 cups all purpose flour/ or gluten free version
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup confectioner’s sugar (for coating)
PREPARATION
In a medium bowl, mix together cocoa powder, sugar and oil. Beat in eggs and vanilla. Mix until smooth and shiny.
In another bowl, combine together flour, baking powder and salt. Stir into the cocoa mixture with a wooden spoon just until smooth.
Cover the dough with plastic wrap and refrigerate for at least 4 hours (I chilled them overnight).
Preheat oven to 180°C/350°F. Prepare 4 cookie sheets with parchment paper. Roll dough into 1 inch (I rolled them into 2 inch balls. Recommended!) balls. Coat each ball in icing sugar and place onto cookie sheets. Leave some space because they will spread.
Bake for 10-12 minutes for smaller cookies, and 12-14 minutes for larger cookies. Let cool for at least 5 minutes before removing from cookie sheets.
Store them in air tight container and they will remain soft for long.
