chocolate crack biscuits
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Nice and soft, more cakey than ordinary biscuits or cookies, the best thing about those little numbers is their crinkled appearance.
I really don’t care much for chocolatey things. Anything, in my books, is better sans chocolat than avec. If the world had only ever chocolate sweets and treats on offer, I’d be admirably skinny and subsisting on exclusively savoury diet. Of course it doesn’t mean I don’t occasionally eat it - chicken isn’t my fav meat but I’m far from a chicken-objector. Likewise - carrots, no, thank you but yes please, sometimes.
White chocolate is an exception, but then white isn’t proper chocolate - it doesn’t contain chocolate solids, cocoa powder to you and me. On the other hand it is made from cocoa butter so not quite the total impostor. Sadly white chocolate can’t straight-forwardly replace dark stuff - sugar needs to be reduced of course and the melting, gooey qualities are not there. Still I’d rather go for a blondie than a brownie.
These biscuits are fairly easy to make, although the eggs need to be beaten to almost a genoise volume. The mix does need to be chilled very well before shaping - a runny bunny that it will be when you lift your mixer beaters.
chocolate crack biscuitsTime: an hour or two plus chilling dough
- 110g butter
- 225g dark chocolate, at least 70% cocoa content
- 3 large eggs
- ½ tsp cream of tartar
- 150g light brown soft sugar
- 1 tsp vanilla extract
- 210g plain flour
- ½ tsp fine salt
- ½ tsp baking powder
- 3-4 tbsp. icing sugar to coat the cookies
These cookies need to chill considerably in the fridge before shaping, best overnight - the mix would be impossible to shape when only just made as it’s completely runny. Make the dough a day in advance or at least a good few hours.
Melt the chocolate and butter in a heatproof bowl over bain-marie. Alternatively melt the butter in a little pan and add chopped up chocolate when it’s foaming; take off the heat and mix until melted. Leave the mix to cool down to room temperature.
Beat the eggs at high speed with a hand mixer or in a standing mixer with a balloon whisk. Add the cream of tartar when foamy, and continue beating until pale and doubled in volume. Start adding the sugar by a couple of spoonfuls, beating continuously. Add the vanilla extract. Pour in the melted chocolate mix and continue to beat on lower speed.
Mix the flour with the baking powder and salt and add to the mix, beat in on low speed until the flour is incorporated. Chill in the fridge, best overnight.
When you’re ready to shape the cookies, scoop a small amount of dough (a teaspoonful size) and roll it in your palm to a ball. Dip it in a bowl of icing sugar to coat generously and place on a parchment-lined baking tray, spaced about 2in apart. When you have a trayful of cookies, chill them in the fridge for about 30 minutes. Meanwhile preheat the oven to 170C/325F/gas 3.
Bake the cookies for 12 minutes, remove immediately and cool on a wire rack. They should spread a little and crack handsomely all over the surface.