Chocolate Crackle Cookies
I added roasted almonds but if you haven’t got any, replace them by the same amount of flour. To make the cookies even more ‘chocolatey’ I sometimes add a teaspoon of cacao powder to the dough.
- 3 oz plain flour (85 g)
- 3 oz dark chocolate (85 g)
- 1 oz almonds (28 g), roasted and crushed
- 3 oz caster sugar (85 g)
- 1 oz unsalted butter (28 g)
- 1 tsp baking powder
- 2 tbsp icing sugar
- 1 medium egg
- Roughly chop the dark chocolate up into pieces and add them together with the butter to a large mixing bowl. Place the bowl over a pan of boiling water (bain marie) to melt the chocolate.
- Stir the melted chocolate and butter. Take the bowl off the heat and let it cool a little.
Transfer the egg and caster sugar to a high cup. Beat well until the mixture turns pale and creamy.
Add this mixture to the melted and slightly cooled chocolate. Also add the plain flour, almonds, baking powder and a pinch of salt.
Stir gently again until you get a firm dough. Cover the bowl with some cling film and let the dough set for 30 minutes. Then divide the cookie dough into small portions.
- Roll them into balls. Rinse your hands with cold water if the chocolate balls become too stick. Place the balls onto a clean plate.
Put them in the fridge for another 10 minutes. Coat the balls with a little icing sugar (pour the sugar in a deep plate or cup). Place the cookie balls on a baking tray lined with baking paper.
Bake the cookies in a preheated oven at 320°F (160°C) for 15 minutes. Remove the baking tray and let them cool at room temperature. The cookies are still a little soft to the touch but they will harden as soon as they leave the hot oven.