Step 1

Mix wet ingredients In a bowl whisk: • 1 egg • 80 g white sugar • 70 g brown sugar Mix until smooth. Add: • 60 g oil • vanilla Mix well.

Step 2

Add dry ingredients Sift together: • 120 g flour • 40 g cocoa powder • baking powder • salt Add to the wet mixture and mix until thick chocolate dough forms.

Step 3

Chill the dough Cover and refrigerate 1–2 hours. (This is very important for the crinkle cracks.)

Step 4

Shape Scoop 20 g dough per ball. Roll into balls.

Step 5

Coat in powdered sugar Roll each ball very heavily in powdered sugar. (Tips: Roll each ball first in white sugar then toll in powdered sugar so it’ll not be wet)

Step 6

Bake Bake at 170°C for 10–12 minutes. The cookies will spread and crack.