Image via Wikipedia

Crinkle-Top Chocolate Cookie Ingredients:

• 2 Cups (340g) of Dark Chocolate Chips
• 1½ Cups (225g) of Sifted Plain Flour
• 1 Cup (230g) of Caster Sugar
• ½ Cup (60g) of Confectioners’ Sugar
• ¼ Cup (60ml) of Water
• 2 Egg Whites
• 2 Tablespoons of Softened Butter
• 1½ Teaspoons of Vanilla Extract
• 1½ Teaspoons of Baking Powder
• ¼ Teaspoon of Freshly Ground Sea Salt

Method:

1. In a double-boiler melt 1 cup (170g) of dark chocolate chips
2. Stir until smooth and then set aside
3. In a large mixing bowl beat together the softened butter and caster sugar until combined
4. Add in egg whites and vanilla extract and beat well
5. Now stir in the melted chocolate mixture
6. In another mixing bowl combine the sifted plain flour, the baking powder and the freshly ground sea salt
7. Gradually add the combined dry ingredients to the chocolate mixture alternatively with the water and mix well
8. Stir in the remaining cup (170g) of chocolate chips
9. Cover mixture and refrigerate for 2 hours
10. Preheat oven to 1800C
11. Once chilled remove dough from refrigerator and shape it into 3cm (11/4“) diameter balls
12. Spread confectioners’ sugar in shallow bowl
13. Roll dough balls in the confectioners’ sugar
14. Place dough balls 5cm (2”) apart on greased baking trays
15. Put loaded baking trays into oven and bake at 1800C for 10 – 12 minutes or until set
16. When cooked remove crinkle-top chocolate cookies from the oven and transfer to wire racks to cool
17. When completely cooled transfer crinkle-top chocolate cookies to an airtight container ready for consumption

Crinkle Top Chocolate Cookies Image via Wikipedia

Yield:

These portions will yield around 3 dozen scrumptious crinkle-top chocolate cookies

Serving:

Crinkle-top chocolate cookies are great when served alongside beverages such as coffee, tea, milkshakes, malted smoothies or a piping hot Mocha. They also make a great addition to a mixed cookie jar/plate or as a lunch box treats.