Some days, do you ever feel like just gorging down a whole pack or two of carbs? With a warm cup of tea in your hand, under the duvet covers whilst watching a whole series on Netflix non-stop?
I feel like that every day but the point is these cookies are perfect for those girly lazy days indoors.
These crinkles are chocolate-y and rich and just melts in your mouth. Be careful when adding the almond extract though. I accidentally tipped in a tablespoon or so, so the batch ended up tasting quite strong of almond (which I’m not a big fan of).
- 156g plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 12 ounces good quality bittersweet chocolate, chopped
- 56g butter
- 3 large eggs
- 50g caster sugar
- 1/2 tsp almond extract
- 100g icing sugar
- Sift together flour, baking powder, and salt. Melt chocolate with butter in a medium pan over low heat, stirring until smooth. Remove from heat and stir in eggs, granulated sugar, and almond extract. Stir in flour mixture, then stir in almonds. Chill, covered, until firm, about 2 hours.
- Preheat oven to 180C/350F/Gas Mark 4.
- Sift icing sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in icing sugar to generously coat. Arrange balls 2 inches apart on parchment lined baking sheets and bake for 10 to 12 minutes. Transfer to racks to cool completely.