Chocolate Crinkles | Crispy outside, soft inside

Beat the melted butter together with the eggs and brown cane sugar until frothy. In a separate bowl, mix flour, baking cocoa, baking powder, baking soda, and a pinch of salt.

Add the dry ingredients to the wet mixture and mix well until a thick, uniform dough forms. Cover the bowl with cling film and let it rest in the refrigerator for at least one hour.

Preheat the oven to 180 °C top/bottom heat and line a baking sheet with baking paper. Take small portions from the chilled dough with a teaspoon, roll them into balls, and generously coat them in powdered sugar until they are completely white.