Snowball-style Decorated Chocolate Cookies

Place a plastic bag on a scale and weigh the flour, cocoa powder and sugar inside the bag.
Keep some air inside the bag and close the bag tightly with your hand.
Shake the bag to mix the ingredients.
Add oil in the bag and rub the mixture over the bag to mix well.
After bringing the mixture together into a dough, roll the dough to 4-5 mm thick with a rolling pin over the bag.
Cut off both sides of the bag and remove.
Cut the dough into 16-18 portions with a knife.
Preheat the oven to 340F/170C.
Roll the portioned dough into 2 cm balls and place on a baking tray lined with parchment paper, leaving space in between.
Put the baking tray on the top shelf in the oven and bake for 15-20 minutes at 340F/170C.
After baking, take out the tray and leave to cool.
Break the white chocolate into pieces and put in a heatproof container.
Heat chocolate in a 500W microwave for about 2.5 minutes, stirring several times.
Take out the container while there are still pieces left.
Stir until the chocolate has melted completely in residual heat.
Spoon the melted chocolate onto each cookie and sprinkle dragees on top.
Before the chocolate is set, move the cookies to the gaps without chocolate, so that the cookies don't bake glued to the parchment paper.
When you move the cookies, handle them gently.
Leave to rest until the chocolate is set.
If you put them in the fridge, the chocolate sets more quickly.