• Roasted cocoa crackle cookies (Chris Middleton)Source: Chris Middleton

Roasting the cocoa adds extra depth to these rich and dark chocolate cookies.

Makes
20

Preparation

30min

Cooking

40min

Skill level

Mid
By
Average: 4 (7 votes)
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Ingredients

  • 30 g (1 oz/⅓ cup) cocoa powder (unsweetened)
  • 110 g (4 oz/¾ cup) plain (all-purpose) flour, plus extra for dusting the fork
  • ½ tsp bicarbonate of soda (baking soda)
  • 200 g (7 oz) dark chocolate (70–85% cocoa solids), chopped
  • 60 g (2 oz) butter
  • 115 g (4 oz/⅓ cup) rice malt syrup
  • 1 egg
  • 2 tsp natural vanilla extract
  • ½ tsp liquid stevia

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time: 1 hour

Preheat the oven to 160°C/320°F (fan-forced). Line two baking trays with non-stick baking paper.

Spread the cocoa in a thin layer over one of the prepared trays. Bake for 20–25 minutes until the cocoa 
is dark brown and fragrant, stirring every 5 minutes. Transfer to a small bowl and set aside to cool. Retain the sheet of baking paper for baking the cookies.

Sift the flour, bicarbonate of soda and cooled cocoa into a large bowl. Set aside.

Melt 100 g (3½ oz) of the chocolate and all of the butter together in a small heavy-based saucepan over low heat. Remove from the heat and pour into a large bowl. Whisk in the rice malt syrup, egg, vanilla extract and stevia, then stir in the sifted flour mixture until combined. Cover and put in the refrigerator for about 1 hour or until the mixture is firm enough to roll.

Roll tablespoonfuls of the dough into balls and place on the prepared trays about 4 cm (1½ in) apart. 
With a fork dipped in extra flour, flatten the balls lightly to about 1.5 cm (½ in) thick. Bake for 
13–15 minutes, or until cooked through. Remove from the oven and leave to cool on the trays for 
10 minutes. Transfer to a wire rack to cool completely.

Melt the remaining chocolate in a small heatproof bowl over a saucepan of simmering water. Drizzle the chocolate over the cooled cookies. Allow the chocolate to set before serving.

These cookies will keep for up to a week in an airtight container.

 

This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton.