I made chocolate crackle cookies for the first time and I was pleasantly surprised.
You already know that, in my recipes, I do not use butter, except on the rare occasions when I can find it fresh from the farmer. In this case, it is a precious ingredient, (although to be measured in moderation) that I prefer to vegan butter (which I do not use), rich in harmful saturated fats such as palm and/or canola oil. This recipe neeeds butter because it is precisely this ingredient that creates “cracks”. In my recipe I only use 60 g (2 oz) butter, whole wheat flour (or brown rice flour, for a gluten free version), raw coconut sugar and fairtrade cocoa and chocolate. Crunchy cookies, soft inside, that smell of quality ingredients, the key to the succeccs of any recipe.
Makes about 16 cookies
200 g (7 oz) dark chocolate, 70%
60 g (2 oz) unsalted organic butter
2 free range large organic eggs
80 g (3 oz) raw coconut sugar
200 g (7 oz) whole wheat flour
1 tsp organic baking powder
1 tbsp raw cocoa powder
- Melt the chocolate with the butter and set aside.
- In a bowl, beat the eggs with the sugar, add the melted chocolate and stir.
- Add the flour, baking powder, cocoa and knead. The dough will be sticky. Form a dough, wrap in baking paper and let it rest in the fridge for an hour.
- Make small balls. Arrange them in a pan, lined with baking paper. Bake at 180° (350°/ Gas 4) for 15 minutes.