Chocolate crack cookies
I just love their crinkled appearance, and rich, brownie-like texture.
Perfectly chewy on the inside, and crispy on the outside, these cookies are basically made entirely of dark chocolate. I just love their crinkled appearance, and rich, brownie-like texture.
Ingredients:
1 1/2 cups dark chocolate chips
2 tbsp coconut oil
2 free range eggs
1/2 cup brown sugar
1/4 cup flour or cornflour
1/2 tsp sea salt
1/2 cup pecans, roughly chopped (or extra dark chocolate)
Here’s how to make them:
Preheat the oven to 180 °C and line a tray with baking paper.
Over a double boiler, melt together the dark chocolate and coconut oil.
Beat the eggs and sugar until light and creamy, then drizzle in the chocolate mixture. Lastly, fold in the flour and sea salt. The mixture will look like brownie or cake batter - don’t worry, this is normal! Pop in the fridge to chill for 10-15 minutes.
Scoop small tablespoons of the dough onto the baking tray, allowing 2-3 cm between each one. Sprinkle with the chopped pecans, and bake for 8-9 minutes, or until they start to develop cracks on top. They might look undercooked, but will firm up as they cool.
Leave to cool on the baking tray.
Makes about 15 cookies.