Salted dark chocolate crinkle cookies

Bibby's Kitchen
20 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
A cookie with a crisp outer crust and a soft chewy centre.

By Food24 April 23 2015
12
SHARES
4.4k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

90 g butter — softened
70 g muscovado sugar
60 g castor sugar
1 eggs
1 tsp vanilla extract
300 g self-raising flour
20 g cocoa powder
1 pinch salt
150 g dark chocolate — roughly chopped
sea salt
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.