How to make chocolate crinkle (crack) biscuits (cookies)

• 

  1.First we boil a pot of water, Melt the chocolate and unsalted butter over water and set aside to cool for later use

• 

  2.Next, beat the eggs and caster sugar in another clean container using an electric mixer on medium setting for 3-5 minutes.Until the egg batter becomes thicker and light yellow

• 

  3.After beating, pour the vanilla extract and newly melted chocolate into the egg batter and stir evenly (if you don’t have vanilla extract, you don’t need to add it, this is mainly to enhance the flavor)

• 

  4. Then take a new basin, stir the flour, baking powder and salt, stir well and then pour in the just stirred Good chocolate paste inside.Stir evenly

• 

  5.After stirring, it will look like this , the shape is too sticky now, so we need to cover it with plastic wrap and refrigerate it for about 1 hour or more.

• 

  6.After an hour, we first preheat the oven with upper and lower fire 165 degrees.Take another deeper bowl and pour an appropriate amount of powdered sugar.Now start shaping, take a ball of batter and roll it into a ball, put it into a bowl with powdered sugar, roll a layer of powdered sugar, put it on the baking sheet, place each cookie a little apart (the powdered sugar must be sticky enough, so The biscuits that come out of the exam will be more beautiful.You can wear gloves when rubbing the ball to prevent it from sticking.I just use my hands if I don’t have time)

• 

  7.Put it into the oven at 165 degrees and bake for 12 minutes.Because my recipe uses chocolate, the biscuits will become very dry if they are baked for a long time.Of course, the temperature of each oven is different, so you can add or subtract the time according to your understanding of your own oven.Warm reminder not to over bake.Otherwise, the cookies will become very dry after cooling

• 

  8.After baking, take it out to cool completely and keep it sealed.It will feel soft when you press it with your hands when it is freshly baked.Don't worry about it getting better after cooling, because the chocolate will become thinner when heated and will harden when cooled.Everyone, let’s do it quickly!