Fudgy Cookie (Moist Cookie)

1. Put the sugar and water in a pot for the sherbet and take it to the stove.
2. Stir until the sugar dissolves and remove from the heat.
3. Set aside to cool the sherbet.
4. In a mixing bowl, whisk the egg, powdered sugar, and vanilla.
5. Add vegetable oil and butter, and mix until smooth.
6. Add cocoa, baking powder, and flour, and knead until you get a non-sticky dough.
7. Add hazelnuts and give them a round shape.
8. Bake in a preheated 170-degree oven for 15-20 minutes.
9. When the cookies are removed from the oven, dip them one by one in the sherbet once the initial heat has dissipated.
10. Leave the cookies in the sherbet for 6-7 seconds and then remove them.
11. Decorate as desired, let rest for about 1 hour, and serve.

Enjoy your meal.

Fudgy Cookie (Moist Cookie) Recipe with Photos