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Dark chocolate and a hint of pink salt and lime make these crinkle cookies something special. Hard on the outside and chewy in the middle, just as a cookie should be.
Recipe for Dark Chocolate, Lime and Pink Salt Crinkle Cookies by Anisa Sabet for The Macadames.
Few people can claim the title of baking queen more than Sally from Sally’s Baking Addiction, her blog is swimming with baking science, very, very detailed step by step instructions and a collection of absolutely delightful recipes. From nutella brownies to crispy buffalo wings, there’s something for everyone there. When I am developing recipes, I often go and read some of her how-to posts that really get my head in the baking game and help me understand why recipes I make don’t work out.
Today’s recipe is an adaption of her chocolate crinkle cookies which i’ve adapted to infuse with lime and a bit of pink salt. I love the combination of lime and chocolate, it’s a citrus-y and refreshing twist which I think you will like too. The sprinkle of pink salt helps to bring out the flavour and create a rich, dark chocolate, sweet and slightly citrusy cookie. I hope you enjoy them – I know I did.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
1. In the large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and lime zest on a medium heat for about 1 minute, until completely smooth and creamy. Add the white sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and lime juice on high speed. Scrape down the sides and bottom of the bowl as needed.
2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. Gently start pouring the dry ingredients into the wet ingredients, mixing on a low speed. The dough will be really sticky and you’ll need to scrape down the sides multiple times. Stir through the chocolate chips. Use your hands to form a ball (wet them if need be to help manage the dough). Pop into a bowl, cover with glad wrap and put in the fridge to chill overnight. This is mandatory.
3. Preheat oven to 175°C. Line two large baking sheets with baking paper. Remove cookie dough from the refrigerator and allow to sit at room temperature for 30 minutes. This makes the cookie dough easier to scoop and roll.
4. Using a spoon or cookie scoop, scoop and roll balls of dough. You should make 20. Roll each ball generously in the icing sugar and then again in between your hands to help the icing sugar distribute evenly and so the excess falls off. Then place the ball of dough on the baking tray and sprinkle a tiny bit of pink salt over each ball. Bake the cookies for 8 minutes. Be sure to turn your tray half way through. The cookies will look very underdone, but they will harden as they cool. Allow to cool for 5 minutes before transferring to cooling rack to cool completely.
Storage: Cookies will keep in an airtight container for up to a week.
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For another similar recipe, try my ginger and double chocolate spelt cookies.