How did this recipe get here? I don’t even know here. No okay I’ll be serious. A distant cousin to a brownie recipe in essence, these rich little cookies are fun and naughty, especially fun if you want to create a hidden middle too! Their slightly petit size also makes them less overwhelming than a hefty buttery brownie square too.
RECIPE:
CHOCOLATE CRINKLE COOKIE DOUGH
200g 75% DARK CHOCOLATE
50g SUNFLOWER OIL (Or any other neutral oil)
100g CASTER SUGAR (Other, darker sugars, worked well here also)
2 WHOLE MEDIUM EGGS
150g GROUND ALMONDS
100g PLAIN FLOUR
1 Tsp BAKING POWDER
1 Tsp GROUND CINNAMON
1 Tsp GROUND NUTMEG (Helps to regulate sweetness, but yep don’t you already know it, it’s optional!)
PINCH OF SALT
50g WHITE CHOCOLATE CHIPS or 12 FROZEN RASPBERRIES (For the hidden middles, if we’re committing to this)
50-60g ICING SUGAR (Sieved, for dusting)
BEFORE YOU START…
Preheat your oven to 170c (Fan Oven- 180c for other, non-fan assisted or less powerful ovens)
Grease and line two baking trays with parchment paper.
METHOD…
Melt together the chocolate and oil in a Bain Marie and mix until smooth. Mix the sugar and eggs together until the sugar has dissolved. You don’t need to whip them to they’re light and fluffy, just to dissolve the sugar is enough here. Combine in the dry ingredients and mix until evenly incorporated. Once the three mixes are ready simply mix everything together by hand until you have a smooth dough. Wrap the dough and chill overnight.
After it's rested take your dough from the fridge, leave to soften before portioning into your cookies (35g if you're particular like MOI) If you are filling, flatten the dough in your hand and fill with your frozen fruit or chocolate chips. Roll in icing sugar and bake for 10-12 minutes.
TO SERVE: A gentle (OR AGGRESSIVE, WHY ARE WE SHOUTING) further dusting of icing sugar if you are so inclined. These can be enjoyed for up to 3 days after baking, stored at room temperature. (In an airtight container) Sorry for shouting.
