Christmas is the one time of year when everyone can over-indulge. You can get away with having a three course meal with plenty of alcohol and still reach for the Quality Street. You can have things like brandy butter (literally Brandy + Butter, gross) to go with your pudding, and you can have champagne at breakfast time. There are no rules!
I love giving people homemade gifts at Christmas, firstly because I am broke and they are pretty cheap to make (saving to go travelling in my gap yah of course) and secondly because people love eating at this time of year so any food gift is well received. This week I have made three different cookies to give out to neighbours, grandparents etc and this is the first of them. They look incredibly Christmassy and if you still feel like you haven’t eaten your body weight in chocolate by the end of Christmas, these surely will tip you over the edge…
Triple Chocolate Crinkle Cookies
130g plain flour
60g cocoa powder
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
300g soft light brown sugar
1 tsp vanilla extract
100g dark (70%) chocolate
100g white chocolate, cut into chunks
100g granulated sugar
60g icing sugar
- Preheat the oven to 180°C (160°C fan) and line 2 baking sheets with baking parchment.
- Break up the dark chocolate into a bowl and add the butter. Put the bowl over a pan of simmering water. Once melted, set aside to cool.
- Sift the flour, cocoa powder, baking powder, bicarb of soda and salt together in a bowl.
- Whisk the brown sugar, eggs and vanilla in a large bowl. Add the melted chocolate into the egg mixture until combined. Fold in the flour mixture and the white chocolate chunks and leave the batter to sit at room temperature for 10 minutes. It will be a the consistency of thick custard, but don’t worry as after 10 minutes it should have thickened. Don’t be tempted to put the mixture in the fridge!
- Put the granulated sugar and icing sugar in separate shallow dishes. Take an ice cream scoop full of mixture and drop straight into the granulated sugar. Once it is coated, drop this into the icing sugar. Roll the dough into a rough ball and place on a baking sheet. Repeat until all the mixture is used up.
- Place in the oven for 12-15 minutes, and leave to cool completely on the baking sheet.