Oh my goodness – BEST. COOKIES. EVER!!!
Lyla and I had a bit of time to do some Christmas baking today, so we chose these delicious crackle cookies. They were a huge success, crispy on the outside and gooey on the inside, so I thought I would share the recipe here. Happy baking!
200g dark chocolate
125g unsalted butter (softened)
300g soft brown light sugar
150g plain flour
60g cocoa powder
2 tsp baking powder
2-3 tbsp milk
Melt the chocolate in a bowl over a pan of simmering water (make sure the base doesn’t touch the water), or in a microwave in short bursts. Set aside to cool.
Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make a soft dough, but don’t overmix it. Cover and chill for 1 hour.
Heat oven to 180C/160C fan/gas 4. Line two baking sheets with parchment. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into icing sugar (optional – I didn’t have any so did ours without!) and rolling it around. Put onto the baking sheets and repeat, spacing the balls apart.
Bake for about 12-15 mins until the cookies feel firm when touched. The cookies should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to a wire rack to cool completely.
Will keep for up to a week in an airtight container. This recipe made 30 large cookies.
I hope you love these as much as we do!