RECIPE ROOM

  • What’s in season in July?
  • What’s in season in May?
  • Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • EDUCATION TOOLS

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish
  • REDUCE FOOD WASTE

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning
  • ABOUT US

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Double choc crackle cookies

    10

    Ingredients

    • 225 g dark chocolate (70% cocoa solids), chopped
    • 125 g unsalted butter, softened
    • 300 g light brown sugar
    • 2 large organic eggs, beaten
    • 1 tsp vanilla extract
    • 150 g plain flour
    • 50 g cocoa
    • 2 tsp baking powder
    • pinch of salt
    • 2-3 tbsp organic milk
    • 75 g white chocolate chips
    • 6 tbsp icing sugar

    Double choc crackle cookies

    Method

    Makes 30 cookies.

    Preheat the oven to 180°C/gas mark 4 and cover two solid baking trays with baking parchment. Tip 225g chopped dark chocolate (70% cocoa solids) into a heatproof bowl and place over a pan of barely simmering water; do not allow the bottom of the bowl to touch the water.

    Allow the chocolate to melt stirring from time to time. Remove from the heat and leave to cool slightly.

    Cream 125g softened unsalted butter and 300g soft light brown sugar until pale and light — this will take about 3 minutes. Gradually add 2 beaten large organic eggs, mixing well between each addition and then add 1 teaspoon vanilla extract and the melted chocolate.

    Sift 150g plain flour, 50g cocoa, 2 teaspoons baking powder and a pinch of salt into the bowl. Add 2–3 tablespoons organic milk and 75g white chocolate chips and mix until thoroughly combined. Cover the bowl and chill the dough for at least 2 hours or until firm.

    Tip 6 tablespoons icing sugar into a bowl. Scoop a spoonful of the cookie dough into the palm of your hand and roll into a smooth ball roughly the size of a walnut.

    Roll the cookie in the icing sugar to coat completely and place on the baking tray. Repeat with the remaining cookie dough arranging the cookies spaced well apart on the baking trays. You will need to bake the cookies in batches.

    Bake the cookies on the middle shelf of the preheated oven for about 12 minutes until the top is firm but not crisp. Cool the cookies on the baking trays.

    Meat Free Monday Cookbook by Paul, Stella and Mary McCartney, edited by Annie Rigg, published by Kyle Books, RRP $35 click to buy.

    Tips and Tricks

    • While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.

    • We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.

    • Milk can be stored in the freezer for up to 6 weeks, though may separate slightly upon thawing. Use frozen milk in cooking rather than plain drinking and thaw fully in the fridge.

    Double choc crackle cookies was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe