Chocolate crinkle cookies
These cookies have an almost brownie-like texture and will keep well for about for 5 days – if you can resist them for that long. Chewy and coated in powdered sugar, these are very, very good...
- 175g plain chocolatechopped
- 4 tbsp unsalted butter
- 175g plain flour
- ½ tsp baking powder
- 2 eggsat room temperature
- 150g golden caster sugar
- 1 tsp vanilla extract
- 60g icing sugar
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Heat the oven to 160c/fan 140c/gas 3. Melt 175g plain chocolate and 4 tbsp unsalted butter in a bowl over a small pan of simmering water. Cool slightly.
In a separate bowl mix 175g plain flour, ½ tsp baking powder and ½ tsp salt. Beat 2 eggs and 150g golden caster sugar with an electric whisk until pale.
Reduce the speed and add the chocolate mix and 1 tsp vanilla extract. Add the flour mixture until blended.
Cover the bowl and refrigerate for 1½ hours to 2 days.step 2
Put 60g icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten.
Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a wire rack to cool.