I first made these cookies for Christmas but they’re delicious all year round. They are bursting with chocolate flavour, crunchy on the outside and chewy on the inside – in my opinion, the perfect cookie! If you don’t want them to be red, feel free to omit the food colouring (adding 1 tablespoon milk in its place) & then you’ll have chocolate crinkle cookies.
Ingredients (makes approx. 36 cookies)
1 ½ cups brown sugar
1 tspn vanilla extract
100g dark chocolate, melted
1 ¼ cups flour, sifted
2 tspns baking powder, sifted
¼ cup cocoa, sifted
1 tablespoon red food colouring (depending on strength & desired colour, mine could have been a bit redder)
150g extra dark chocolate, roughly chopped
¼ cup sugar
¼ cup icing (powdered) sugar
Place butter, brown sugar & vanilla in a large bowl and beat with an electric mixer for 3-5mins or until light and well combined. Add eggs one at a time, beating well after each addition. Add the melted chocolate and beat until combined. Slowly add the flour, baking powder, cocoa and food colouring and beat until a smooth dough forms.
Fold through the chocolate chunks and refrigerate, covered, for an hour.
Preheat oven to 160°C fan-forced. Roll dessert spoons of the dough into the white sugar, shape them gently into balls and then toss in icing sugar. Place them on lined baking trays allowing plenty of room for spreading.
Bake the cookies for 12-14mins or until the surface is cracked and the edges are slightly crispy. Don’t worry if the centre of the cookies look undercooked, they will harden while cooling and be deliciously chewy on the inside. Enjoy!
Adapted from the Red Velvet Crackle Cookies recipe in the Donna Hay Magazine Dec/Jan 2014