Crackle cookies

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4
2. Line 3 baking trays with greaseproof paper
3. Put the chocolate and butter in a microwaveable bowl and heat for 2 mins, until melted
4. Stir to combine, then set the mixture aside to cool slightly
5. Put the eggs and brown sugar in a freestanding mixer or large bowl then whisk for 3-4 mins, until light and fluffy
6. Stir in the melted chocolate mixture to combine
7. Sift the flour, baking powder, bicarb and cocoa together, then carefully fold into the chocolate mixture until there are no flour streaks
8. Chill for 30 mins
9. Put the granulated and icing sugars in 2 separate bowls
10. For each cookie, scoop out a large tablespoonful of the dough and shape into a ball
11. Roll in the granulated sugar, then the icing sugar
12. Transfer to a baking tray, leaving plenty of space for it to spread out while cooking; you should get 6 cookies on each baking tray
13. Bake for 12-14 mins (do this in batches if you can’t fit all the trays in the oven), until the cookies are puffed up and starting to crisp
14. Leave to cool for 20 mins on the tray, then transfer to a wire rack to cool down completely before serving