Chocolate Crinkle Cookies

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 230 g Valrhona Caraibe 66%
  • 150 g Plain Flour
  • 60 g VALRHONA cocoa powder
  • 2 tsp Baking Powder
  • ¼ tsp Tasman Sea Salt
  • 115 g Le Conquerant unsalted butter
  • 260 g Brown Sugar
  • 2 Kangaroo Island Eggs
  • 80 ml Schulz organic Milk
  • 1 tsp Nielsen Massey vanilla bean paste
  • 1 cup Extra Caster Sugar, for rolling

Method

  1. Prep time: 20 mins Chill time: 2 hours minimum or overnight Bake time: 14-16 mins Ingredients: Melt the chocolate in the microwave in bursts, stirring between each increment until melted then set aside
  2. In a separate bowl mix together the flour, cocoa, baking powder, and salt well
  3. In separate bowl mix together the softened butter and sugar with an electric whisk until light and fluffy, then add each egg beating well before adding the next, then the vanilla
  4. Add in the chocolate in portions and scrape down the bowl
  5. Stir in half the dry ingredients, then the milk, then the remaining dry ingredients, cover and referigerate preferrably overnight or minimum 2 hours
  6. Preheat oven to 180 degrees C or gas mark 3, line 3 baking trays with greased parchment paper and put the icing sugar in a large bowl
  7. Using a dessert spoon spoon and roll even sized portions and roll them in the icing sugar, coating liberally and pressing lightly onto the tray to ensure they dont roll around, they do spread when baking so leave enough room to grow
  8. Bake in the oven for 14 mins, for soft gooey cookies, 16 minutes for a firmer bite, they will be soft until they cool
  9. (freeze un coated cookie dough in the freezer for up to 4 months- thaw to a soft but pliable state before coating in sugar and baking)

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