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Crinkle-Top Chocolate Cookies

Yields1 Serving

Chocolatey, rich, and delicious – these Crinkle-Top Cookies split at the top, creating a crunchy top that looks good, and tastes good.

crinkle top chocolate cookies

 300 g 70% Dark Chocolate
 2 tbsp Unsalted Butter, room temperature
 150 g Sugar
 2 Egg Whitewhisked until fluffy with soft peaks
 1 tsp Vanilla Extract
 140 g Plain Flour
 1 tsp Baking Powder
 ¼ tsp Salt
 55 g Water, room temperature
1

Using a bain-marie, melt 150g dark chocolate and set aside until cool to touch.

2

In a separate bowl, beat butter and 100g sugar until crumbly. Fold in whisked egg whites and mix well. To the mixture, mix vanilla extract and melted chocolate.

3

Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, mix flour, baking powder and salt. Gradually add in butter and water. Add in chocolate mixture and mix well.

4

Once well combined, add in the remaining 150g dark chocolate. Cover dough and set aside in the chiller for 2 hours until firm.

5

Shape dough into 1-inch balls and coat in remaining sugar before placing on a lined baking tray.

6

Bake in a pre-heated oven at 180 °C for 10 to 12 minutes until it is cooked through.