Crackled Chocolate Cookies

When the latest Cuisine magazine arrived in the post last week, I knew these cookies were on my must-make list. Not only did they look easy but the small amount of butter managed to sway me to give them a go....it's this ongoing thing with WW (followed by a big sigh). We are now nearing the end of the school holidays and while Reuben goes back to school tomorrow, Harry gets an extra 2 days off for teacher only days, then followed by ANZAC day on the 25th April. So Harry gets a whole other 1/2 a week off for his holidays. We have been incredibly lucky this break with more summery weather than we have had all summer. It has been stunning and there has been much going on outside for a change....unlike the summer holidays when it seemed to rain constantly! Harry and I whipped these up when we got home from the Takapuna markets where we went for a leisurely shop and stroll this morning. The highlight was probably the Churros which were drizzled with chocolate and caramel sauce....so delicious and most definitely NOT WW approved. I held myself back and only had one but could have easily polished the whole lot off. When we got home it was time for a little Sunday afternoon baking for a spot of relaxation and a dog walk to work off the churros. You really should give these a go. They taste like they have real chocolate in them and look pretty cool when they are baked. I prefer the Homebrand cocoa as it is rich and dark....and well priced too.


Crackled Chocolate Cookies (from the Cuisine magazine)


150g flour
60 g cocoa
1 tsp baking powder
pinch salt
200 g caster sugar
60 g butter (cold and diced)
2 eggs, lightly beaten
1 tsp vanilla
Icing sugar to coat


Preheat the oven 200 C and line two baking trays with baking paper.


Sift flour, cocoa, baking powder, salt and sugar into a large bowl. Rub the butter into the flour mix until it resembles bread crumbs. 


Whisk the egg and vanilla together then stir into the flour mix with a large spoon. Put into the fridge for 30 mins then roll into walnut sized balls and toss in the icing sugar. Place onto the baking trays but don't flatten. Bake about 10-12 mins. Cool for 5 mins on the baking tray then remove to totally cool on a wire rack.