Chocolate Chip Crinkle Cookies
Makes a truckload, no seriously, it makes about 40-50 depending on the size that you roll them!
Preparation time: 20 minutes (plus 3 hours waiting time)
Cooking time: 12 minutes per batch
- 125g/4ozs. dark chocolate, melted
- 1/2 cup vegetable oil
- 1.5 cups caster or superfine sugar
- 4 eggs
- 2 cups plain all purpose flour
- 2 teaspoons baking powder
- Fat pinch of salt
- A few drops of peppermint essence (or to taste)
- 125g/4ozs. dark chocolate buds (small, if not small, chop finely)
- 1 cup icing or powdered sugar
Step 1 - Whisk the melted chocolate with the oil. Place in a large mixing bowl along with the sugar and whisk in the eggs one at a time. Add the flour, baking powder and salt and mix then add the peppermint flavouring and extra chocolate buds. Place in the fridge for 3 hours. It will turn from a sloppy mix into a spoonable, firm one.
Step 2 - Preheat oven to 180C/350F and line three baking trays with parchment. Sift the icing or powdered sugar into a plate with sides and scoop out small balls of dough-I preferred these smaller than a walnut but don't go larger than a walnut shell. Flatten like a hockey puck (I'm rather proud of my sporting reference there, please excuse me) and roll in the icing sugar. Place on parchment and bake for 12 minutes. Allow to cool on tray for at least 10 minutes before removing to cool completely on a cooling rack.