Dark Belgian Chocolate Crinkle Cookies
25 May 2020
With the irresistible texture of a brownie and the satisfying crunch of a cookie, these little bite-sized little bakes are so simple to make but oh so tasty!
- 200g Lily O’Brien’s 70% Dark Belgian Chocolate Share bag (x2 bags) roughly chopped
- 100g unsalted butter, diced
- 100g caster sugar
- 150g light brown sugar
- 2 eggs
- 130g plain flour
- 50g cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 100g icing sugar
- Place the chocolate and butter into a heatproof bowl and set it over a pan of simmering water, stirring occasionally, heat through until the mixture is fully melted. Remove from the heat.
- Place the caster sugar, light brown sugar and eggs into a large bowl and use an electric mixer to whisk until pale and tripled in volume. Pour the melted chocolate into the egg mixture and mix to combine. Add in all the dry ingredients (except the icing sugar) and mix until evenly combined. Cover the bowl with clingfilm and chill until firm (around 2 hours).
- Once the mixture is chilled, heat the oven to 180C/fan 160C/gas mark 4. Line two baking trays with baking parchment.
- Roll the chilled dough into small balls and roll in a bowl of the icing sugar, coating liberally. Place the cookies onto the baking trays leaving space in between them. Bake for 12-13 minutes until puffed and cracked but starting to set around the edges (we want a fudgy-brownie texture to the cookie so it’s better to underbake than overtake them). Allow the cookies to cool on their baking trays for 5 minutes before transferring to a wire rack to continue to cool. The cookies will happily keep for a week in a sealed container.