We’ve had proper meals for a few weeks now so I thought I’d go back to a key food group: cookies.
I decided to make cookies for part of some birthday presents and discovered that I had two recipes for Chocolate Crackles/Chocolate Crinkle Cookies. The first recipe from Perfect Cupcakes, Cookies & Muffins required four eggs and two hours in the fridge. Whereas the one from The Great British Bake Off: How to Bake was much quicker and cheaper. Easy decision. (Plus, never doubt GBBO.)
100g dark chocolate (70% cocoa solids)
100g softened unsalted butter
150g light brown muscovado sugar
1 large egg, room temperature
1/2tsp vanilla extract
175g self-raising flour
1/2tsp bicarbonate soda
2-3 tblsps icing sugar
Put the chopped chocolate in a large heat-proof bowl and set over a pan of steaming hot but not boiling water (don’t let the base of the bowl touch the hot water). Leave to melt gently. Remove the bowl from the pan and stir in the butter. When the mixture is completely smooth stir in the muscovado sugar. Leave to cool for 5 minutes.
Beat the egg with the vanilla just until combined, then add to the bowl. Sift the flour and bicarbonate of soda into the bowl and mix thoroughly with a wooden spoon. Cover the bowl with clingfilm and chill for about one hour until firm.
Preheat the oven to 200degC/400degF/gas 6. Divide the chocolate dough into 30 even-ish shaped pieces and roll into neat balls. Spoon the icing sugar into a shallow dish. Roll the balls, one at a time, in the sugar to coat thickly. Set the balls on the prepared baking sheets, spacing well apart to allow for spreading (bake the biscuits in batches, if necessary).
Bake for 10 minutes for a softer biscuit, or 12 minutes for a crisp result. Remove from the oven and leave on the sheets for a minute, then transfer to a wire rack and leave to cool completely. The biscuits will continue to firm up as they cool. Store in an airtight container and eat within five days.
The cookies worked pretty well and lasted much longer than five days – but they became more like biscuits than cookies at that stage so I don’t recommend leaving them!