In continuation with the holiday baking madness, here is a recipe I make year after year without fail- they are just too damn good to miss a year of! Chocolate Crinkles: a cheerful chewy gooey chocolate cookie with an almost brownie-like texture. Or alternatively, in my imaginary world, chocolate confetti that has fallen from the sky to merrily roll in sugar dusted snow. Yes, this cookie does trigger whimsical thoughts in mysterious ways...
The raw cookie dough is shaped into balls and rolled in icing sugar...
...and flattened out before going into the oven
To come out looking beautifully like this, crackled and dually coloured!
Cookies that look festive enough for the season and that taste
(and should I say, smell!) intensely of chocolate.
Recipe for Chocolate Crinkles
175gr 60% chocolate, chopped
4 tbsp unsalted butter
1/2 tsp baking powder
1 tsp vanilla extract
60gr icing sugar
Preheat oven to 160C/325F
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, baking powder and ½ tsp salt.
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 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 rack to cool.