Chocolate Crinkle Cookies with Fudge

• cocoa powder↗60g g

  sifted

• granulated sugar↗200g g
• vegetable oil↗60ml ml
• large eggs↗2
• wheat flour↗180g g
• baking powder↗1 tsp
• powdered sugar↗70g g

Step-by-step instructions

1. 1

   Combine cocoa, granulated sugar and oil. Add the eggs one at a time, beating until fully incorporated.

2. 2

   Mix flour, leavening agent and a pinch of salt in a separate bowl, then add to the cocoa mixture and stir until a soft dough forms. If it seems too soft, transfer to the refrigerator and chill for 1 hour. Preheat the oven to 190°C (170°C with fan/gas 5). Spread powdered sugar in a shallow dish. Shape the dough into heaping teaspoons, roll into balls, and roll them in the sugar to coat. Repeat with the remaining dough, placing the balls evenly on a parchment‑lined baking tray.

3. 3

   Bake in the centre of the oven for 10 minutes – they will set as they cool. Transfer to a wire rack and let cool. Store in a cookie tin for up to four days.