You will need
2 baking trays
2 soup plates
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter at room temperature
1 extra large or jumbo egg, at room temperature
¼ cup (60 ml) white sugar
2 T (30 ml) icing sugar
2 T (30 ml) cocoa powder
Adjust oven rack to one slot above middle shelf.
Preheat oven to 180°C and line two baking trays with baking paper.
Mix cookies according to package instructions.
Roll rounded tablespoons of cookie mixture into balls.
Measure white sugar into a soup plate.
Sift icing sugar and cocoa powder together in another soup plate.
Roll the dough balls in the white sugar to coat.
Drop them one at a time, in the cocoa mixture and press to flatten with the back of a tablespoon.
Place on lined baking sheet, spaced ± 2 cm apart. Use a pastry brush and lightly dust off excess cocoa.
Bake for 12 – 15 minutes. Remove baking tray from oven and leave cookies on baking tray to firm up before gently lifting them onto a cooling rack.
Allow cookies to cool down completely before storing in an airtight container.