Santa Crinkle Cookies

Ingredients

• 125g butter, softened
• 100g caster sugar
• 100g light brown sugar
• 1 egg
• 1 tsp vanilla bean extract
• 125g plain flour
• 40g cocoa powder
• ½ tsp baking powder
• Pinch of sea salt
• 100g dark chocolate, roughly chopped
• 100g pecans, roughly chopped

For the sugar coating:

• 40g caster sugar
• 80g icing sugar

Method

1. In a large free standing mixer, beat together the butter and sugars until light and fluffy. Add the egg and vanilla bean paste and beat until combined.
2. Turn the mixer to low and gradually add the dry ingredients to the wet mixture until combined. Then add the chopped chocolate and pecans and mix again until they are fully incorporated.
3. Put the cookie dough into a bowl and chill in the fridge for at least 1 hour.
4. Pre-heat the oven to 190°C / 170°C fan. Line two baking trays with parchment paper.
5. Roll the dough into golf-sized balls and roll each ball first in the caster sugar and then in the icing sugar (ensuring a very generous coating for the crinkle effect). Place onto the baking trays and press down gently, leaving space for spreading.
6. Bake for 10–12 minutes. When baked, remove the trays and give them a sharp bang on the counter to encourage a final spread. Allow to cool for a couple of minutes before transferring to a wire rack.