Try something new this week

Preheat the oven to gas 4, 180°C, fan 160°C. Line 3 large baking trays with baking paper.
Mix 120g flour, 30g cocoa powder, 5g cream of tartar and ½ tsp bicarbonate of soda in a bowl.
Melt 125g salted butter in a small pan over a low heat.
Once fully melted, stir in 200g chopped 74% dark chocolate until smooth.
Remove from the heat and allow to cool for a few mins.
Meanwhile, put 2 large eggs, 160g golden caster sugar and 90g soft brown sugar in a large bowl.
Whisk with an electric hand whisk for 5–6 mins until pale and mousse-like.
Add the dry ingredients to the egg mixture and beat briefly to combine.
Add the chocolate mixture and beat again until smooth.
Scoop tablespoons of the mixture onto the prepared baking trays.
Leave plenty of room between the cookies to allow for spreading.
Bake for 10-12 mins until risen and with a cracked, crinkle pattern on top.
Leave to cool on the trays: the crinkle pattern will become more pronounced as they cool.
Serve slightly warm or cool completely and store in an airtight container for up to 5 days.

Chocolate crinkle cookies

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