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Chocolava cookies
Deep cocoa crinkle cookies with a crisp confectioners-sugar shell and soft brownie-like centre.
Prep20 min
Cook13 min
Rest20 min
Oven175°C
Servings24
Recovered from Christoph's Apple Notes and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 160 g plain flour rounded
- 200 g granulated sugar rounded
- 70 g light brown sugar rounded
- 43 g unsweetened cocoa powder rounded
- 4 g baking powder rounded
- 1.5 g fine salt rounded
- 57 g unsalted butter, softened rounded
- 90 g egg whites, from about 3 large eggs, lightly beaten rounded
- 5 ml vanilla extract rounded
- 60 g confectioners sugar, for coating rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C and line trays with parchment.
- Whisk flour, both sugars, cocoa, baking powder and salt, breaking up all lumps.
- Rub or stir in the soft butter until evenly crumbly. Add egg whites and vanilla and stir by hand until a sticky dough forms.
- Put confectioners sugar in a shallow bowl. Shape 24 balls about 4 cm wide and coat generously in the sugar. Place 5 cm apart.
- Bake for 12 to 14 minutes until cracked and just set at the edges. Cool briefly on the trays, then completely on racks.
Notes
- This canonical entry preserves Julie Van Rosendaal’s original egg-white formula from the recovered note.
- The same note also contains a later butter, coconut-oil and chocolate-chip variation; it remains in the recovery archive rather than replacing the original.
- Contains dairy, egg and wheat.
Sources consulted
Sources consulted
From Christoph Mayer