Double Chocolate Crackle Cookies Wissam Atallah
Ingredients
• 150 g plain flour
• 30 g raw cacao powder
• 1 tsp baking powder
• 200 g caster sugar
• 60 g unsalted butter chilled
and diced
• 20 g raw cacao nibs
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
For the crackle topping
• 50 g icing sugar
• 50 g raw cacao powder
Preparation
1. Sift the flour, cacao powder, baking powder and caster sugar into a large bowl. Rub the butter into the flour mixture with your fingertips until it clumps together and resembles coarse breadcrumbs, then stir in the cacao nibs.
2. Whisk together the eggs and vanilla extract, then add to the flour mixture. Mix until combined, then cover and allow to rest for 30 minutes.
3. Meanwhile, preheat the oven to 190°C and line two baking trays with greaseproof paper.
4. For the crackle topping, sift the icing sugar and cacao powder into a bowl. Shape the cookie dough into walnut-sized balls and drop into the crackle topping mixture, tossing until well coated. Place on the lined baking trays, leaving space for the cookies to spread.
5. Bake for 10-12 minutes, or until just set when lightly touched.
With far-reaching aspirations and ideas that pushed boundaries, Wissam was always going to develop into a designer that not only makes dream houses a reality, but also gives them souls. His visionary and artistic insight are reflected in various areas of life, and that includes a clear manifestation in his career shift from designer to chocolatier. Through his company Bold Chocolatier, Wissam creates a delightfully indulgent and luxurious range of chocolate and related treats that combine the mysterious bitterness of chocolate with an unforgettable sweetness.
Wissam’s motto "If your dreams do not scare you, they aren’t big enough"