Chocolate-cinnamon crinkle cookies

Adapted from Treehouse Kitchen
Original recipe from Joy of Baking

Ingredients

• 55g butter
• 225g dark chocolate, broken
• ½ cup caster sugar
• 2 eggs
• Dribble of liqueur (I used Baileys) or vanilla essence
• 1 ½ cups plain flour
• ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• Caster sugar for rolling
• Icing sugar (sifted) for rolling

Method

1. Melt chocolate and butter together and mix until well combined. Set aside.
2. In large bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add liqueur or vanilla essence and beat again.
3. Add melted chocolate mixture to egg mix and stir until well combined.
4. In a separate bowl, whisk together flour, baking powder and cinnamon. Add to chocolate mixture and stir until just incorporated. Cover mixture with glad wrap and refrigerate until firm.
5. Preheat oven to 170°C and line two baking trays. Place caster sugar and icing sugar in separate shallow dishes.
6. Working quickly,  shape the dough into 2cm balls. Roughly coat each ball in caster sugar, then roll in icing sugar until completely coated. Place balls on baking tray, leaving a generous gap between them.
7. Bake for approximately 10 minutes or until edges are slightly firm but centres remain soft. Remove from oven and place on wire rack to cool.

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