Chocolate Cinnamon Crinkle Cookies

I wasn't truly using anything up when I made these, other than a bit of butter, but they are so easy to make, taste so good and the transformation as they bake is such fun to see...

The batter is also very flexible as far as flavouring goes, and can be made a few days ahead and stored in the fridge, ready to bake whenever you want some fresh cookies. The balls of dough can also be frozen, then defrosted, coated in icing sugar and baked.

 
In a double boiler, melt:

5 ounces dark chocolate
4 ounces butter

Remove from the heat and allow to cool slightly.

Using a whisk attachment, whip, on medium speed until frothy:

4 eggs
2 cups sugar
1 teaspoon vanilla

Increase the speed to high and continue to whisk until the mixture is thick and pale, and holds a 3 second ribbon.

Scrape the cooled chocolate into the whipped egg and sugar mixture, and mix until combined, scraping the bottom of the bowl as needed.

Add the sifted dry ingredients:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Mix on low until almost combined.

Fold the remaining dry ingredients in by hand.

Scrape the dough into a bowl and cover with plastic wrap. Refrigerate until firm, at least 4 hours, or overnight if possible.





To bake the cookies, line 2 baking sheets with parchment paper, and pre-heat the oven to 350F.

In a small bowl, sift together:

1 cup icing sugar
1 1/2 teaspoons cinnamon

Divide the chilled dough into balls approximately 1" - 1 1/2" in diameter.

Roll each ball in your palms to slightly warm the outside of the dough.

Drop the balls into the icing sugar and cinnamon and roll around to coat them.

When thickly coated with icing sugar, place the balls on the baking sheets, spacing them out as they spread to about 3" diameter.

Bake the cookies immediately, until they are puffed, the surface is dry and the icing sugar has cracked...hence the name crackle cookies!

This should take between 12 - 14 minutes.





Allow the cookies to cool before serving. They will sink down a bit, and will be soft and chewy in the inside. The icing sugar can be messy, be warned!!!

• It is important that the melted chocolate and butter cool down before being added to the whipped eggs and sugar. If it is too hot it can cook the eggs, leaving you with little bits of scrambled egg in your dough. I aim for slightly warmer than body temperature.
• To test the eggs and sugar for a 3 second ribbon, lift the beater out of the bowl and drizzle an 'M' with the mixture. If you can finish drawing the 'M' without the first part disappearing before you are done, it is ready. If not, whip for a few more minutes, and then check it again.
• Sift the dry ingredients to avoid lumps, and to add air.
• I like to finish adding the dry ingredients by hand so that the batter does not deflate too much.
• The batter can be flavoured by adding things like orange zest, minced fresh ginger, almond or mint extract. Add spices or dry flavours to the dry ingredients....finely ground coffee, cayenne pepper, cinnamon, aniseed.
• The icing sugar can be left plain, or have spices such as cinnamon, cayenne pepper or ground coffee added. If you are able to find freeze dried raspberries, grind some and add that to the dough or the icing sugar.
• The cookies keep, well covered, for two to three days.