A recipe from the Good Food collection.
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- 125 g unsalted butter, softened
- 370 g (2 cups) soft brown sugar
- 2 eggs
- 1 teaspoon natural vanilla extract
- 60 g (⅓ cup) chopped good-quality dark chocolate, melted
- 80 ml (⅓ cup) milk
- 340 g (2¾ cups) plain flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon ground allspice
- 85 g (⅔ cup) chopped pecans
- icing sugar, for dusting
1. Using electric beaters, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla, chocolate and milk.
2. Sift the flour, cocoa, baking powder, allspice and a pinch of salt into the butter mixture and mix well. Stir in the pecans, then refrigerate for at least 3 hours, or overnight.
3. Preheat the oven to 180°C. Lightly grease two baking trays.
4. Sift the icing sugar onto a plate. Roll tablespoons of the cookie mixture into balls, then roll each one in the icing sugar to coat. Place on the baking trays, spacing them well apart to allow for spreading.
5. Bake for 20–25 minutes, or until lightly browned and just firm. Remove from the oven and leave to cool on the trays for 3–4 minutes, then transfer to a wire rack to cool completely.
6. Crackle cookies will keep for 1 week, stored in a cool place in an airtight container, or can be frozen for up to 3 months.