Chocolate Crinkle Cookies

In a large bowl, mix the melted butter with the eggs and brown sugar until the mixture is homogeneous. In another bowl, sift the flour together with the cocoa powder, baking powder, baking soda, and salt. Gradually incorporate the dry mixture into the wet one and mix well until you get a dense and sticky dough. Cover the bowl with cling film and refrigerate for at least one hour.

Preheat the oven to 180 °C and line a baking tray with parchment paper. Using a teaspoon, take small portions of dough and form walnut-sized balls. Roll each ball in powdered sugar, ensuring they are covered with a generous and even layer. The sugar layer must be thick to achieve the characteristic cracked appearance.

Place the balls on the tray spaced apart, as they will spread during baking. Bake the cookies for approximately 10 minutes. When you remove them from the oven, they should still be soft to the touch. Let them cool on the tray for 3 minutes, then transfer them to a wire rack to cool completely. As they cool, the exterior will become crispy, while the interior will remain soft and fluffy.