Abigail Carberry @abithewitterer
30g cocoa powder, sieved
50g Nutella or Chocolate Spread
200g caster sugar (soft brown sugar will also work)
60ml vegetable oil
2 large eggs
180g plain flour
1 heaped tsp baking powder (not too heaped though!)
A pinch of salt
Mix the cocoa, caster sugar, and oil together. Add the eggs one at a time, mixing until fully combined, add chocolate spread and mix one more time.
Stir the flour, baking powder, and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. Chill for up to 1 hr until you are able to easily roll into a ball without the dough sticking to your hands.
Heat the oven to 190c/170c for fan-assisted ovens. Use a medium-sized ice cream scoop to ensure a consistent size then roll in your hands to make the dough into a ball.
Repeat with the remaining dough, then place them very spaced out on a baking tray lined with baking parchment or greaseproof paper, they spread out a lot when baking. If baking in batches only roll out dough when ready to put in the oven. Keep in the fridge in-between.
Bake in the center of the oven for 10-12 mins, they firm up as they cool so don't worry if they are a bit wobbly when they come out of the oven. Transfer to a wire rack and leave to cool.