עוגיות מושלגות טונקה

Chocolate Tonka Crinkle Cookies

INGREDIENTS:

225g dark chocolate
3 tbsp vegetable oil
3 eggs
150g (3/4 cup) white sugar
210g (1.5 cups) flour
2 tsp baking powder
pinch of salt
1/4 tonka bean, microplane grated (can be replaced with 1tsp instant coffee powder or vanilla extract)

For coating:
200 grams of powdered sugar

INSTRUCTIONS:

place the chocolate into a heatproof bowl. Sit over a bain marie and allow the chocolate to melt, stirring occasionally. Once melted, add oil and stir.
Add eggs, one egg at a time, mix until incorporated.
Mix together flour, sugar, baking powder, salt and tonka, and add to the chocolate mixture. Mix until combined.
Refrigerate for half an hour.

Preheat the oven to 180 degrees.
Pour the powdered sugar into a small bowl.
Remove the mixture from the refrigerator and form small balls with a diameter of 3-4 cm.
Roll the balls with powdered sugar until they are well coated.
Place in a baking pan lined with baking paper and bake for about 10-12 minutes.
(Be careful not to dry the cookies, they should remain slightly soft in the center)