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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

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


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.


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.


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


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


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