Chocolate crackle cookies

Unashamedly rich, these cookies are cute and clever – coated with icing sugar, a natural crackle pattern appears as they bake and rise, exposing the dark chocolate biscuit dough below.

Chocolate crackle biscuits Credit: Alan Benson

• makes

  24

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 150 g (1 cup) plain flour
• 55 g (½ cup) cocoa powder
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 220 g (1 cup) caster sugar
• 50 g dark chocolate, chopped
• 2 eggs, lightly whisked
• 60 g butter, melted and cooled
• ½ tsp natural vanilla essence or extract
• 40 g (⅓ cup) icing sugar mixture, sifted

Instructions

Preheat oven to 200°C (180°C fan-forced).

Line 2 large oven trays with non-stick baking paper.

Sift together the flour, cocoa powder, baking powder and cinnamon. Stir through the sugar and chocolate.

Use a fork to whisk together the eggs, butter and vanilla.  Add to the dry ingredients and use a wooden spoon to stir until evenly combined.

Spread the icing sugar on a plate and dust your hands with a little of the icing sugar. Roll tablespoonfuls of the mixture into balls and then roll in the icing sugar to coat. Place on the lined oven trays about 5cm apart. Bake in preheated oven for 10-12 minutes, swapping the trays halfway through baking, or until just cooked through and a crackle pattern has formed on the surface of the cookies.

Cool the cookies on the trays.

 

Baker’s tips

• These cookies will keep in an airtight container at room temperature for up to 1 week.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

View previous Bakeproof columns and recipes. 

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.