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Chocolate Crack Cookies

May 17, 2013

There was a cookie fight inside my head this week.

Having seen the recipe for The Best Chocolate Chip Cookies Ever I thought it was only good baking practice to test them out. You can’t be bandying around claims like that without backup.  Then I saw “6 Simple Cookie recipes” on How to Simplify and more specifically the Chocolate Crinkle Cookie recipe.

Which to make? Well, both – obviously, but not at the same time.

Chocolate crinkle cookie

Winner of PB’s internal cookie fight: The Crinkle/Crack Cookie

Given that I had run out of plain flour and only had rye flour, I thought that the crinkle cookies would lend themselves more to the substitution.  I was right. Hooray for me and my shoddy shopping lists.

Mr B disputes the name of these cookies. He says that they are not crinkly but look like they have big cracks in them and so should be called Crack Cookies. Can’t think why the original recipe didn’t call them that. Hmm. Still, he does have a point.

chocolate crinkle cookie easy baking

He’s right you know. That’s a grand canyon, not a crinkle.

The rye flour lends a chewy nuttyness to these dark cookies and makes them great for a serious chocolate hit without the hand-in-cookies-jar problem that comes with sweeter more refined biscuits. Perfect served with a latte or for a more hardcore coffee lover they’d be great with a freshly pulled espresso.

Chocolate Crack Cookies
Adapted from  How To Simplify’s Crinkle Cookies

130g cocoa
4 eggs
1tsp vanilla bean paste
2tsp baking powder
150g soft light brown sugar
190g caster sugar
96ml sunflower oil
290g rye flour
1/2 teaspoon salt
icing sugar to roll them in

In a large bowl mix the  cocoa, sugars and oil.
Now add the vanilla bean paste and eggs. Beat until combined.
In a separate bowl weigh out the flour, baking powder and salt and stir through so b.p is evenly distributed. Stir into the cocoa mixture. It’ll be relatively stiff.
Cover the mixture and put in the fridge for at least 4 hours (I’m not sure why it’s so long…anyone?)
Preheat oven to 350f/ 180c
Pour some icing sugar into a shallow tuppaware or bowl.
Take chunks of the dough and roll into 1inch (2.5cm) diameter balls. 
Roll each ball in the icing sugar and put on a greased baking tray. They won’t spread very much.
Bake for 12ish minutes (mine took a touch longer). They are very soft when they come out so wait for them to cool before taking off the tray.
This makes a big batch of cookies (30ish). I imagine you could freeze the balls of dough but I’m not sure how you’d roll them in icing sugar. 

These are my entry into May’s Tea Time Treats challenge which is “biscuits and cookies” and is run by Lavender and Lovage and What Kate Baked

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6 Comments leave one →
  1. May 17, 2013 10:06 am

    oh I love this. I have some rye flour and use it to make pizza bread but never used it in sweet baking – will have to try this out Gill!

  2. May 18, 2013 10:11 am

    These sound scrumptious!

  3. May 30, 2013 12:16 pm

    STUNNING photos and lovely looking bikkies Gill! Thanks so much foe entering them into Tea Time Treats this month,

  4. June 3, 2013 6:08 pm

    Crack cookies? I’d have loved it if that name had caught on! In the meantime these look magnificent biscuits Gill! Hope you are well x

Trackbacks

  1. Coconut Cocoa Crack Cookies (Gluten Free) | Tales of pigling bland
  2. Home Sweet Home Bakealong: Chocolate Truffle Cookies | Tales of pigling bland

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