- 180 g cake flour
- 2 T cocoa powder
- 2 t baking powder
- ½ t salt
- 115 g butter, softened
- 250 g firmly packed brown sugar
- 1 t vanilla extract
- 2 large free-range eggs
- 100 g dark chocolate, finely chopped and melted
- 5–6 T red food colouring
- 200 g icing sugar
Preheat the oven to 180°C.
Whisk the flour, cocoa, baking powder and salt. Beat the butter and brown sugar using an electric mixer at a medium speed until light and creamy.
Add the vanilla and eggs, 1 at a time, beating well after each addition. Add the melted chocolate and food colouring and beat until evenly coloured. Add the flour mixture and beat at a low speed until just incorporated.
Place the icing sugar in a shallow bowl. Roll the dough into golfball-sized balls, the roll each ball in icing sugar, coating generously. Place the cookies on lined baking trays leaving space between them.
Lightly flatten each ball with the palm of your hand and bake for 15–20 minutes, or until deep cracks appear on surface. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.