These are beautiful cookies; not only in the intense chocolate bite, the soft, chewy texture and the bounty of added dried fruit and yet more chocolate but their tops crackle like interesting pottery, glossy with a fragile carapace that tempts to be broken further.

Thank you to Joy the Baker for the recipe and suggestions. I have rewritten the recipe here with UK imperial measurements as converted from the original US version.

Simplicity itself: melt 8oz good chocolate and 1.5 oz butter, carefully (i use a microwave).



In a big bowl beat together 3 large eggs and 8oz caster sugar, then add the melted and slightly cooled chocolate and butter mix followed by 1 teaspoon expresso coffee powder, 1 teaspoon vanilla extract, 4oz plain flour, 1/4 teaspoon baking powder and a pinch of salt.





Stir in some additional goodies, for example: white chocolate chunks (i used about 100g) the same of dark chocolate chunks and a cup of cranberries.





Using 2 rounded teaspoons, drop small balls of the rich truffle dough onto a baking sheet. Allow room to spread. Bake at 170ºC for 10-11 minutes. I used a timer, and was careful not to over bake - as soon as the tops crackle then they are ready. Allow to cool slightly and transfer to a cooling rack. Enjoy.
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