Chocolate Crinkle Cookies

Hello one and all, Salt here.

I don't know about you, but I love a good bake (as does Satch!) and although I won't pretend to be fantastic at it, there's nothing more calming and therapeutic than spending a quiet Sunday afternoon whipping up a batch of brownies.

And honestly, I need to get snapped up soon, because I cannot imagine anything I'd like more than to be a housewife, who spends half her time going on nice lunches with the girls, and the other half baking while the baby sleeps and the puppy bounces about around my feet, waiting for my rich and beautiful husband to arrive home from work (preferably with a bunch of flowers). In my eyes, that is utter perfection. And that makes me Wife Material. Yes. I said it.

So here's a little creation to tempt any potential suitors out there. Chocolate Crinkle Cookies!

What you need:

175g Plain chocolate, chopped

4 tbsp unsalted butter
175g plain flour
½ tsp baking powder
½ tsp salt
2 medium eggs, at room temperature
150g caster sugar
1 tsp vanilla extract
60g icing sugar

The method for these is simple, and also gives lots of excuese to 'clean' the mixing bowl. Instantly a brilliant recipe!

First, melt the chocolate and butter over a saucepan of simmering water (Bowl licking opportunity #1)
While melting and then letting it cool for a little bit, mix together the flour, baking powder, and salt.

Next, beat the eggs and sugar with an electric whisk for 2 mins, until they turn pale. Then lower the speed, and pour in the chocolate mix, and add the vanilla extract. Finally, add the ready-mixed dry ingredients until all nicely mixed together.
I was a bit worried at first that it was so liquid-y, but do not fear. Have faith in your baking skills, cover the bowl in cling film, and pop it in the fridge for an hour and a half.

Come back to it once its all nicely set and cooled, and pre-heat the oven to 160oC.
Line a baking sheet with baking paper, and pour the 60g icing suger into a bowl.

Scoop out the mixture, and roll it in your hands into balls that are approx. 4cm in diameter. Roll the ball in the icing sugar, and pop onto the baking sheet. Then gently press down until flat, but make sure they're still quite thick. Mine were about 1cm in depth.

Once you've done this, pop them in the oven.
Now, the danger is in overcooking them. For me, one batch came out beautiful, and the second came out a little bit over done, with about a minute difference in time. The recipe says 12-15 minutes, and I've now worked out that mine take 13minutes exactly.
The great thing about cookies though, is that unlike cakes, there's no problem in opening the oven door to check on them, so keep checking!

Et voila!
I was pretty impressed with them - they're certainly the most successfull cookies I've ever made.
If you feel inspired to try them - let me know how it goes, or if you have any other cookie recipes that you think I need to try then get in touch too!

Big love,
Salt