Chocolate Crack Cookies

Roller Derby requires energy. At training, yes, but especially at bouts.

Roller derby officials require energy too, even those of us who aren’t zooming around on skates wearing stripes. In my league, we get our energy from sugar, and we’re not ashamed to admit it.

So prior to a bout there is a bit of a show of hands on Facebook – who is coming, who is baking. Last bout I put my hand up to bring cookies – chocolate cookies.

They were very popular, one of the referees came back for a second, a third, a fourth helping. Thus the name change – from the original Chocolate Crackle Cookies to the more addictive sounding Chocolate Crack Cookies.

Recipe for Chocolate Crack Cookies

Adapted from a recipe published by Haigh’s Chocolates: original recipe here.

  • 100g good quality dark chocolate (I used Lindt 70% cocoa – sadly my nearest Haigh’s shop is about 300 km away)
  • 100g softened unsalted butter
  • 150g brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 175g self raising flour
  • ½ teaspoon bicarbonate of soda
  • icing sugar, for the crackle
  1. Melt the chocolate and the butter in a saucepan over a medium-low heat. Stir well.
  2. When glossy and fully combined, add the sugar and stir it through. Leave to cool for at least five minutes.
  3. Beat the egg lightly with the vanilla in a small bowl then add to the cooled chocolate mixture.
  4. Mix the flour and the bicarbonate of soda together in a large bowl and then pour in the chocolate mixture. Mix thoroughly.
  5. Put the bowl of mixture into the fridge and leave for about an hour or until it is firm.
  6. Preheat oven to 200C and grease or line a baking trap with greaseproof paper.
  7. Shape the mixture into balls about the size of a walnut and roll them in the icing sugar.
  8. Place balls on the tray, leaving plenty of room for them to spread as they cook.
  9. Bake for 10 minutes for a soft cookie or 12 minutes for a crunchy version.
  10. Cool  on a wire rack.

Notes:

I used wheat flour as I had it on hand. This would work well with spelt flour, but I think it would be very heavy and fudgy with a gluten-free blend. Hang on, why am I making that sound like a bad thing?

Soft cookies are the best!

These would be great with a bit of spice – cinnamon or nutmeg. They’d probably be pretty amazing if they were rolled in cinnamon sugar.