Preheat the oven at 350°F (180°C).
Mix all the ingredients in the order above - either by hand or using a standing mixer. Line a baking sheet with parchment paper and place grape-sized dough balls on it, leaving a bit of wiggle room to flatten the cookies using a fork.
Bake for 10-15 min, until the cookies are browning on the edges. Remove from the oven and let the cookies cool for at least 5 min before moving them or sampling them, lest you burn yourself with molten sugar.
Store in an airtight container for up to a week.
While it’s tempting to make larger cookies to go faster, I don’t recommend it as the crunchiness of the final product relies partly on its diminutive size. Also, these are serious sugar bombs, so unless you’re drinking the bitterest black coffee on the side, it’s difficult to eat more than one bite at a time. You can also balance them out by placing a small square or chocolate chip of very dark chocolate in their center before baking.