Chocolate volcano cookies
Crunchy and dusted in icing sugar on the outside with a rich dark chocolate centre, Michael Diacono’s chocolate volcano cookies are perfect for any occasion.
Rachel Zammit Cutajar
Chocolate volcano cookies
Ingredients
- 200g good quality dark chocolate
- 100g butter
- 150g white sugar
- 150g brown sugar
- 2 eggs, beaten
- 130g flour
- 1 tsp baking powder
- ¼ tsp salt
- 100g icing sugar
Method
1.Melt the chocolate and the butter in a heatproof bowl over a pan of simmering water, making sure that the bowl is not touching the water.
2.In the bowl of a mixer add the sugars and then eaten eggs and whisk until smooth and creamy and doubled in volume.
3.Add a few tablespoons of flour and mix until combined, then add the remaining flour, baking powder and salt and mix until combined.
4.Slowly add the melted chocolate mixture and fold into the mixture with a wooden spoon.
5.Allow to cool in the fridge for approx 3 hours.
6.Roll a tsp of the cookie dough in a bowl of icing sugar and place on a baking tray lined with baking paper, making sure you leave plenty of room between each one as the cookies will expand.
7.Bake in the oven for 12 mins in a preheated oven at 180°C.
8.Dust with a little more icing sugar and allow to cool completely on a wire rack.
This recipe first appeared on Gourmet Today TV, aired on TVM on 27 May, 2017.
