Chocolate Crinkle Cookies
Serve on their own at coffee time or with some ice cream for a desert. You could dollop some ice cream on one and top with another to make an ice cream sandwich.
MethodMelt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and ½ tsp salt.
Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1½ hours or even up to 2 days. The mixture looks very wet at first but the longer you leave it to refridgerate the harder it gets so becomes easier to form into balls. I chilled my mix for 1 hour and it worked fine, even 30 mins would do.
When ready to bake - Heat the oven to 160C/fan 140C/gas 3.
Put the icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten. (Note: The size they are on the baking tray is the size they tend to stay, they don't spread out and go flat) Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a rack to cool
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