Chocolate Crinkle Cookies

INGREDIENTS

• 1 ½ cups of Eskal Dairy Free Dark Chocolate Chips
• 3 large egg whites
• 2 cups of pure icing sugar
• ½ cup unsweetened cocoa powder
• 1 tbsp. gluten free cornflour
• ¼ tsp of salt

METHOD

1. Begin by pre-heating your oven to 180°C. Organise your oven trays by lining them with baking paper, you may need a couple. Lightly spray them with olive oil, however if you can’t it is not essential.
2. Melt 1 cup of chocolate chips. You can do this in increments in the microwave. Or alternatively, boil water in a small saucepan on the stove. Place chocolate chips in a large bowl (heatproof bowl: like Pyrex or ceramic, not plastic). Place the bowl of chocolate chips over the saucepan & stir the chocolate as it melts until it is smooth & lump free. Once melted leave to cool for around 10 minutes
3. Whilst the chocolate cools, place your egg whites in a bowl & using an electric mixer, beat them on med-high until soft peaks form. Gradually add ½ a cup of pure icing sugar until it is well combined & smooth.
4. In a separate bowl add 1 cup of pure icing sugar, cocoa, cornflour & salt & mix until thoroughly combined. With your electric mixer on low, slowly add this dry mix to your wet egg white mix until combined.
5. Add your warm melted chocolate & your remaining ½ cup of chocolate chips to the bowl & mix through. The dough will become very stiff at this stage which is good!
6. Place ½ cup of pure icing sugar in a bowl. Begin to roll 1 tbsp. of dough into balls, then roll them in the icing sugar & place them on your prepared oven trays around 5cm apart.
7. Bake them until they puff up & the tops crack, which usually take around 10 minutes, so keep an eye on them. They will be very soft when first out of the oven so leave them to cool on the trays for around 10 minutes before transferring them to a wire rack to cool completely. Enjoy!