Can’t decide between a brownie, a cookie and a cake? Make these! They’re a combination of the three. A real chocolate hit in a little ball of rich cakey goodness.
The chocolate mix is rolled into balls then coated in icing sugar before baking which produces a contrasting crackle across the surface of each cookie as they bake and the sweetness of the sugar is lovely with the bitter chocolate.
Makes 32 (approx)
- 200g plain chocolate, 85% cocoa, chopped
- 90g unsalted butter
- 115g caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 215g plain flour
- 25g unsweetened cocoa powder
- ½ teaspoon baking powder
- Pinch of salt
- 100g icing sugar, for coating
- In a medium saucepan over a low heat, melt the chocolate and butter together until smooth, stirring frequently.
- Remove from the heat. Stir in the sugar and continue stirring for 2-3 minutes until the sugar dissolves. Add the eggs one at a time, beating well after each addition and stir in the vanilla.
- Into a bowl, sift together the flour, cocoa, baking powder and salt. Gradually stir into the chocolate mixture in batches until just blended.
- Cover the dough and refrigerate for at least 1 hour until the dough is cold and holds its shape.
- Preheat the oven to 160C. Grease 2 or more large baking sheets. Place the icing sugar in a small, deep Using a round teaspoon, scoop cold dough into small balls and, between the palms of your hands, roll into 1 ½ inch balls.
- Drop each ball into the icing sugar and roll until heavily coated. Remove with a slotted spoon and tap against the side of the bowl to remove excess sugar. Place on the prepared baking sheets 1 ½ inches apart.
- Bake the cookies for 10-15 minutes until they feel slightly firm when touched. Remove and allow to cool for a couple of minutes then transfer to a wire rack with a palette knife to cool completely.
These are best on the day of making but freeze well if you manage not to eat them all at once.