They're simply divine.
They smell like chocolate pudding when cooking and are so quick and easy to make. The minimal effort for the the huge taste just blows your socks off,I give this recipe a big five stars.
There is nothing fancy about the ingredients either, which I know some of my readers will rejoice over. Mind you, I don't feel like I have a gourmet pantry, but I suppose for the everyday cook some of the items I use may not be frequently at hand. Never fear, you will probably have all the ingredients for this one just hanging about in your pantries...so go and make these lovely little biscuits and experience the crisp outer layer, the soft melt in your mouth centres and that ever so irresistible chocolate fix you know you need. Go on, you know you do!
CHOCOLATE CRINKLE BISCUITS (adapted from Williams Sonoma)
1/2- 3/4 cup icing sugar
1 2/3 cup plain flour
1/2 cup cocoa powder
1 1/2 tsp. baking powder
1/2 cup butter, at room temperature
pinch of salt
1 1/4 cup granulated white sugar
1 tsp. vanilla essence
Preheat the oven to 180C.
In a large bowl, beat the butter and the granulated sugar until smooth and creamy. Beat in the eggs, one at a time, until well combined. Stir through the vanilla.
Place the flour, cocoa, baking powder and salt on top of this mixture, and gently stir to combine all ingredients.
Place the icing sugar in a shallow bowl. Form rough balls with the dough, the size of a walnut. Roll each liberally in the icing sugar to thickly coat.
Place the balls on greased and lined baking trays. Bake for 10-12 minutes, until they puff and have a cracked appearance on the top.
Remove from heat and let sit on the trays for a few minutes to cool, before placing on a cooling rack.
NOTES: For the best results, cover the dough balls in icing sugar immediately before placing in the oven. If you leave the raw dough to sit, the icing sugar tends to soak into the dough a little and the end result isn't quite as pretty.