Chocolate crinkle cookies recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line 3 large baking trays with baking paper.
2. Mix together the flour, cocoa powder, cream of tartar and bicarbonate of soda in a bowl. Set aside.
3. Melt the butter in a small pan over a low heat. Once fully melted, stir in the chopped chocolate until smooth. Remove from the heat and allow to cool for a few mins.
4. Meanwhile, put the eggs, caster sugar and brown sugar in a large bowl and whisk with an electric hand whisk for 5-6 mins until pale and mousse-like.
5. Add the dry ingredients to the egg mixture and beat briefly to combine. Add the chocolate mixture and beat again until smooth.
6. Scoop tablespoons of the mixture onto the prepared baking trays, leaving plenty of room between the cookies to allow for spreading. You should get about 18-20 cookies in total.
7. Bake for 10-12 mins until risen and with a cracked, crinkle pattern on top. Leave to cool on the trays: the cookies will sink as they cool and the crinkle pattern will become more pronounced. Serve slightly warm or cool completely and store in an airtight container for up to 5 days.

• Tip: Try adding some different flavours to the chocolate cookies for a twist. Melt orange- or mint-flavoured chocolate instead of the plain dark chocolate, or stir through some extra chocolate chunks or chopped crystallised ginger, nuts or crumbled fudge pieces at the end of step 5.

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• Freezing and defrosting guidelines

  The baked cookies can be frozen. Cool completely, then layer between sheets of baking paper in a freezer-proof container. Defrost fully before serving. The cookies can be warmed through in a low oven for a few mins before serving, if you like. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.