Salted dark chocolate crinkle cookies

Recipe from: 23 April 2015
recipes, bake,cookies

Ingredients 10
Servings 2
Minutes 00:15


Serving Change
  • 90
    butter, softened
  • 70
    muscovado sugar
  • 60
    castor sugar
  • 1
  • 1
    vanilla extract
  • 300
    self raising flour
  • 20
    cocoa powder
  • pinch of salt
  • 150
    dark chocolate, roughly chopped
  • sea salt for finishing



Preheat the oven to 180º C.

Line a large baking sheet with parchment paper. In a mixing bowl, beat the butter, muscovado and castor sugar until well creamed. Add the egg and vanilla extract and whisk until combined.

Sift the flour, cocoa and salt into the butter mixture and mix until combined. Add the chopped chocolate and fold through by hand. Roll into 20 evenly sized balls and place on the tray, with enough space for spreading. Press down slightly with the back of a measuring cup, scatter over some sea salt flakes and bake for 12-15 minutes for cookies. If you’re after biscuits, bake for 18-20 minutes.

Rest on the baking tray for several minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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Read more on: cookies  |  bake  |  recipes


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