red velvet chocolate crackle cookies
- 100g unsalted butter, softened
- 1½ cups (260g) brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 100g dark chocolate, melted
- 1¼ cups (185g) plain (all-purpose) flour, sifted
- 2 teaspoons baking powder, sifted
- ¼ cup (25g) cocoa, sifted
- 1½ tablespoons red food colouring
- 200g dark chocolate, extra, roughly chopped
- ¼ cup (55g) white sugar
- ¼ cup (40g) icing (confectioner’s) sugar, sifted
- Place the butter, brown sugar and vanilla in an electric mixer and beat for 3–5 minutes or until well combined. Add the eggs, one at a time, beating well after each addition, and beat for 1–2 minutes or until pale and creamy. Add the melted chocolate and beat well until combined. Add the flour, baking powder, cocoa and food colouring and beat until a smooth dough forms. Fold through the extra chocolate and refrigerate the dough for 1 hour or until firm.
- Preheat oven to 180ºC (350ºF). Roll tablespoons of the dough into the white sugar, shape them into balls and toss in the icing sugar to coat. Place on baking trays lined with non-stick baking paper, allowing room to spread. Bake the cookies for 12–14 minutes or until the surfaces crack and the edges are crispy (the centre of the cookies will still be soft). Allow to cool completely on trays. Makes 38
Photography: Ben Dearnley
© DONNA HAY GROUP
