Makes 10

Ingredients:

• Salted or unsalted butter (80g)
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla essence
• ¼ cup regular cocoa
• ¼ cup dark cocoa
• ½ cup chocolate chips
• 1 cup flour
• 1 tsp baking powder
• Pinch of salt
• ½ cup icing sugar to coat

Steps:

Gently melt your butter, either on the stove or in the microwave, and then add it to a large mixing bowl. Add the brown sugar to the melted butter and mix for at least 3 minutes, some of the sugar will have dissolved.

Add the eggs one at a time, whisking constantly or mixing on low speed if using a stand mixer. Add the vanilla essence, both types of cocoa, or 1/2 cup regular cocoa if you only have one kind, and mix until combined. Gradually add the sifted flour, baking powder and salt and mix until completely incorporated. Finally, fold in the chocolate chips until evenly distributed.

Put the cookie dough in the fridge for 2 hours or in the freezer for 1 hour.

Chill the cookie dough in the fridge for 2 hours or in the freezer for 1 hour, then scoop and roll balls of the cookie dough. Alternatively, an easier method is to dollop scoops of dough onto a baking tray lined with baking paper and chill in the fridge for 30 minutes. Once firm, roll the scoops into neat balls, then return them to the fridge for another hour or until you’re ready to bake. Just before baking, roll the cookie balls in icing sugar, ensuring they’re evenly coated.

Place the cookie balls on a baking tray covered with baking paper. Place the cookie balls on the tray with enough space between them, as they will spread slightly during baking.

Bake it in a preheated oven on 180 degrees for 12-13 minutes.

Leave it on a wire rack to cool. Enjoy!