Chocolate Crinkles with Flower of Salt
Beautiful to look at, delicious to enjoy: crispy cookies with a fudgy heart of soft chocolate a.k.a. "raspucani čokoladni keksi sa cvijetom soli" in Croatia.
Ingredients (60 cookies of .3 oz each)
- 2 oz butter
- 4 oz caster sugar
- 7 oz dark chocolate (min. 72% cocoa),
- ½ teaspoon of flower of salt
- 2 eggs
- 3.5 oz wheat flour
- 1 teaspoon baking powder
- 3.5 oz unsweetened cocoa powder
- ½ cup confectioner's sugar (with vanilla, if possible)
Melt the chocolate and pour in a medium bowl; add flower of salt and stir until perfectly mixed then leave to rest until it’s cooled.
In a separate, large bowl combine flour, cocoa and baking powder.
In a third bowl, start blending butter and caster sugar until the mixture becomes foamy. Add the melted chocolate and gently stir. Add the lightly beaten eggs and when all the ingredients are well combined add half of the flour mixture and keep stirring; only when perfectly blended add the rest of the flour mixture. Keep beating until all the ingredients look well combined. Cover with a plastic wrap and leave in the refrigerator for about 30 minutes so the dough is easier to work. Meanwhile, preheat oven heated to 330 °F and prepare greased baking sheets on which you will place the cookies for baking.
In two separate plates, pour caster sugar and confectioner's sugar. With the dough, form small balls the size of a cherry, then roll first in caster sugar, then in confectioner's sugar. Place on baking sheets minding to leave at least a few inches between each one and bake for approximately 10 minutes. The oven should not exceed 330F ; baking time is strictly 10 min so to allow the inner part to remain soft.
Once you remove them from the oven, let them cool on the baking sheets for a few minutes before placing on a wire rack to cool completely.
Rolling the cookies in caster sugar helps the powdered sugar stay in place, for a greater visual impact.This recipe can be used as a base to create even tastier treats flavored with citrus, vanilla, instant coffee powder or even rum. We recommend to use unsweetened chocolate (at least 72%) to avoid the cookies being excessively sweet. If you opt for milk chocolate, the amount of sugar in the recipe should be reduced accordingly.