Chocolate Crinkle Cookies

I am not a cookie baker, but these looked to yummy to pass up. I just loved the way they look! The recipe is from BBC Good Food. I changed it slightly, and also found that they weren’t crunchy enough, so if you like biscuits that aren’t gooey, you may want to double bake them. 

Ingredients

  • 225g plain chocolate , chopped
  • 4 tbsp unsalted butter
  • 175g plain flour
  • ½ tsp baking powder
  • 2 eggs, at room temperature
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 60g icing sugar

Method

  • Heat the oven to 160ºC/fan 140ºC/gas 3.
  • Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly.
  • In a separate bowl mix the flour and baking powder.
  • Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract.
  • Add the flour mixture until blended together.
  • Cover the bowl and refrigerate for 1½ hours or even up to 2 days.
  • Put the icing sugar in a small bowl.
  • Shape the dough into 4cm balls, flatten and roll in the sugar.
  • Put them on baking sheets lined with baking paper.
  • Bake for 12-15 minutes for soft centres and set edges.
  • For more crunchy cookies, turn the heat down a little (to around 140ºC/120ºC fan) and bake for a further 10 minutes. 
  • Let cool on the baking sheets for 5 minutes and then put on a rack to cool.
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