Chocolate Crinkle Cookies

These easy, pretty and very moreish cookies are a cinch to make.

You can also keep a stash in the freezer, ready to bake at a moment’s notice.

Yields: 18 servings

Prep Time: 15 mins

Process Time: 10 mins

Total Time: 25 mins

Calories per Serving: 119

Ingredients

• 30 g

  icing sugar

• 40 g

  cocoa powder

• 125 g

  caster sugar

• 60 g

  unsalted butter, melted

• 1

  medium egg plus 1 yolk

• 150 g

  plain flour

• 1/2 tsp.

  baking powder

• 50 g

  milk or dark chocolate chips

Directions

1. Preheat oven to 190°C (170°C fan) mark 5 and line 2 baking sheets with baking parchment. Sift the icing sugar into a shallow bowl and set aside.
2. Next, sift the cocoa powder into a separate medium bowl and mix in the caster sugar and melted butter until combined. Mix in the egg and extra yolk. Sift in the flour, baking powder and a pinch of fine salt and mix well. Mix in the chocolate chips.
3. Scoop out 1tbsp of the mixture, roll into a ball, then roll in the icing sugar to coat. Place on the lined sheet. Repeat with remaining mixture, spacing the coated balls apart on the sheets (no need to pat down).
4. Bake for 10min, until risen and crackled. Leave to cool on the sheets for 1min, then transfer to a wire rack to cool completely before serving.

TO STORE Once cool, keep in an airtight container at room temperature for up to 5 days.

FREEZE AHEADPrepare to end of step 3 and freeze on the lined sheets. Once solid, pack into an airtight container or food bag and freeze for up to 3 months. To serve, re-roll in icing sugar (if it’s no longer visible), re-arrange on lined baking sheets and bake in an oven preheated to 190°C (170°C fan) mark 5 for 13min.

Per serving:

• Calories: 119
• Protein: 2g
• Fat: 5g
• Saturates: 3g
• Carbs: 16g
• Sugars: 10g
• Fibre: 1g