½ cup + 1 tablespoon/ 125 g/ 4½ oz butter
6 tablespoons cocoa
1 ⅔ cups/ 280g/11 oz granulated sugar
2 eggs, whisked
2 teaspoons vanilla essence
2 cups/ 200g/ 8 oz flour
½ teaspoon salt
2 teaspoons baking powder
½ cup/60 g/ 2½ oz chopped walnuts (optional)
Icing sugar for dusting


Melt the butter in a pan and stir in the cocoa. Set aside to cool.
Add the sugar, eggs and vanilla and beat till smooth.
Sift together the flour, salt and baking powder. Mix with the walnuts into the cocoa mixture.
Cover the bowl with cling film and place in the refrigerator to chill for at least 2 hours.
Preheat the oven to 180C/350F/ Gas 4.
Roll 1 teaspoon of the chilled dough into small balls and roll in the icing sugar. Place on an ungreased baking tray and bake for 8-10 minutes till the tops have set.  Do not over-bake the cookies – they should be soft, moist, and chewy.

Makes 3-4 dozen cookies