I made these for my son the other day. The lovely Jo commented that they looked all festive and christmas-y with their snowy cracked shells. I’d never thought of them that way. And I suppose they do.
Under that snowy, crisp, cracked shell lies a rich and fudgy cookie. Super chocolate-y and delicious. And so very easy to make. The most difficult part? Remembering to start this recipe at least 2 hours earlier as the dough is soft and sticky and needs refrigeration before shaping into balls. Sometimes I whip up a batch of dough and refrigerate it overnight. Roll the balls in icing sugar just before baking for the signature cracked shell.
Chocolate Crackle Cookies
Makes 20 cookies
175 grams dark chocolate, broken into pieces
80 grams unsalted butter
3/4 cup caster sugar
3/4 cup plain flour
2 teaspoons cocoa
3/4 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
1/2 cup icing sugar, sifted
Two hours earlier
MELT chocolate and butter in a bowl over a saucepan of simmering water. Remove from heat and allow to cool a little.
BEAT eggs and sugar until pale and fluffy. Add the cooled chocolate mixture with vanilla. Beat well.
FOLD in sifted flour, cocoa, baking powder and salt.
COVER and chill for at least 2 hours.
When ready to bake
PREHEAT oven to 170C. Line 2 baking trays with baking paper.
FORM level tablespoons of the mixture into balls then roll each in icing sugar to coat.
SPACE well apart on baking trays and flatten very slightly.
BAKE for 15 minutes on middle to top oven rack positions.
LEAVE to cool on trays for 3 or so minutes then transfer to wire racks.