Chocolate chip crackle cookies - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chocolate chip crackle cookies By You Magazine - December 22, 2019 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. Chris Alack MAKES ABOUT 14 50g plain flour 20g cocoa 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. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved