Chocolate crinkle cookies

Ingredients

• 50 g unsalted butter
• 220 g baking chocolate
• 2 eggs
• 100 g white sugar, plus some extra for coating
• some powdered sugar for coating
• 220 g cake flour
• a bag of vanilla bourbon sugar (10 g)
• ½ tsp baking powder
• pinch of salt, to round the taste

Directions

Melt the butter on a stove on low heat. Break the chocolate into small pieces and toss it in to melt as well. Keep stirring until the chocolate melts and combines with butter. Be careful not to burn it, don't increase the heat and stir frequently. Then, remove from heat.

Alternatively you can melt it by using a water bath, it prevents the risk of scorching, but I'm too lazy and this works just fine.

Using a mixer, stir the eggs, sugar, vanilla bourbon sugar and salt together until you get a foamy and homogenous mixture.

Slowly, in small amounts, add the melted chocolate (you don't want eggs to denaturate because of hot chocolate). Continue stirring until you incorporate all the melted chocolate into the mixture.

Mix in the flour and baking powder until you get a thick dough. Then, cover it and put it into the refrigerator for two to three hours for the dough to harden.

Take the chilled dough out of the fridge and grab yourself a spoon or an ice cream scoop. Simply start by scooping a piece of dough and shaping it into a ball, approximately 2.5 cm to 3 cm in size. Then, first coat it in granulated white sugar and then in powdered sugar, this is done so that they remain white while baking.

Place the balls on a baking sheet on a tray, making sure that there is some space in between them as they do spread and cover almost twice the amount of space when baked. Bake in a preheated oven on 180 °C for 10 minutes or a bit less (you want inside to be a bit chewy), then take them out and let them cool and harden a bit.

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