Presented in a glass jar or canister, these chocolate chip crackle cookies make an attractive and delicious edible gift for any occasion. Use 70 per cent cocoa dark chocolate and golden caster sugar in your dough for the richest flavour.
MAKES ABOUT 14
50g plain flour
1/2 tsp baking powder
75g golden caster sugar
30g unsalted butter diced
1 medium egg
30g dark chocolate (70% cocoa) finely chopped
30g icing sugar
1. Sift the flour, cocoa and baking powder into a medium bowl, then stir in the sugar. Whiz the butter in a food processor until soft and creamy, then add the egg (don’t worry about the mixture appearing curdled at this point). Add the sifted ingredients, half at a time, and work to a sticky dough. Transfer the mixture to a medium bowl, then mix in the chocolate. Cover and chill the dough for a couple of hours or overnight.
2. Preheat the oven to 190C/170C fan/gas 5 and line a baking sheet with baking paper, securing the corners using a smidgen of the dough. Sift the icing sugar into a shallow bowl. Roll the dough into balls the size of a cherry (about 15g). Roll each ball in the icing sugar so it is well coated, and arrange on the baking trays, spacing them about 5cm apart. Bake for 10-12 minutes – the cookies should be crisp on the outside and gooey within. As they bake, the icing sugar will crackle to look like icebergs in a sea of chocolate. H Leave to cool for 5 minutes before loosening them using a spatula. Transfer to a wire rack and leave to cool. The chocolate chip crackle cookies will keep well loosely covered with clingfilm for several days.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.