Cookies, chocolate crinkle - by Venus

These cookies have an almost brownie-like texture and will keep well for about 5 days - if you can resist them for that long


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



Method
1. Heat the oven to 160C/fan 140C/gas 3. Melt 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.

2. 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.

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. 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.



Nutrition per serving
148 calories, protein 2g, carbohydrate 23.6g, fat 5.7 g, saturated fat 3.2g, fibre 0.5g, salt 0.08 g