Continuing the spirit of valentines day, the much loved chocolate cannot be over looked. The traditional strawberry and chocolate craz may have been hijacked this time by an orange obsession but chocolate by itself still holds its old school charm.
Standing next to perfection are these chocolate crackle top cookies that simply melt in your mouth.. Next to perfection these are called as nothing stands perfect: there would always be something better, alluring around the corner.
The texture of these cookies is half way between spongy cake and a squidgy cookie so you get the best of both worlds in just one bite. I did not have these with a cuppa cold milk but I am pretty sure the combination is gonna rock like a Led Zeppelin song
“Baby, Since I’ve Been Loving You. I’m about to lose my worried mind”
Crackle top choco cookies
200 g dark chocolate, chopped
90 g unsalted butter
1/2 cup caster sugar
3 eggs, ice cold
1 tsp vanilla essence
2 cups plain flour
25 g unsweetened cocoa powder
1/2 tsp baking powder
icing sugar, for coating
adapted from the cookie and biscuit bible By Catherine Atkinson
Melt the chocolate and butter in a double boiler stirring till combined and smooth. Remove from the heat and add the sugar. Stir till sugar dissolves.
Add eggs, one at a time, beating them continuously till well combined. Add the vanilla essence.
Sift the dry ingredients: flour, cocoa powder and baking powder into a bowl. Gradually stir in the flour mixture in batches into the eggy chocolate mixture and mix until combined. Chill the dough for an hour till it is firm and holds shape.
Preheat the oven at 160 degree celcius. Once the dough is ready to be rolled, scoop teaspoon amount dough and roll into small balls and roll in icing sugar till it is densely coated.
Using a slotted spoon, dust off the excess sugar and bake on a non stick baking tray for 10-15 mins / till the top feels slightly firm to touch .
Remove from the baking sheet and cool on a wire rack before storing in an air tight jar.