Ingredients:

  • 2 cups (250 g) All-Purpose Flour
  • ¾ cup (85 g) Unsweetened Cocoa Powder (Dutch-process recommended)
  • 2 teaspoons (10 g) Baking Powder
  • ½ teaspoon (3 g) Fine Sea Salt
  • ½ cup (1 stick / 115 g) Unsalted Butter, melted and cooled
  • 2 cups (400 g) Granulated Sugar
  • 3 Large Eggs, room temperature
  • 2 teaspoons (10 ml) Vanilla Extract
  • ½ cup (100 g) Granulated Sugar (for rolling)
  • 1½ cups (180 g) Powdered Sugar (Icing Sugar, for rolling)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
  2. Combine Wet Ingredients: In a separate large mixing bowl (or stand mixer), combine the cooled melted butter and 2 cups of granulated sugar. Beat until just combined.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy. Stir in the vanilla extract.
  4. Incorporate Dry Mix: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough will be very sticky and soft.
  5. Chill Thoroughly: Cover the dough tightly with plastic wrap and transfer it to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight, until the dough is firm enough to roll.
  6. Preheat & Prep: Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper. Place the rolling granulated sugar in one small shallow bowl and the icing sugar in another deeper bowl.
  7. Scoop Dough: Use a cookie scoop (about 1.5 tablespoons capacity) to portion the chilled dough into balls.
  8. First Coat: Roll each dough ball lightly in the granulated sugar bowl. This acts as a barrier to prevent the final coat from dissolving.
  9. Second Coat (Heavy): Immediately roll the granulated-coated ball very heavily in the powdered icing sugar. Ensure the ball is completely encased in a thick, opaque layer. Do not brush any excess off.
  10. Arrange and Bake: Place the sugar-coated balls on the prepared baking sheets, spaced about 5 cm (2 inches) apart. Bake for 10–12 minutes until the edges are set and the centers still look slightly soft.
  11. Cool: Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows the fudgy centres to set.