Happy Monday! I woke up on Saturday morning and made these, and I will admit I just had one with a pre-breakfast morning coffee. Roll the chocolate fudge cookie mixture into balls and then into icing sugar before baking. They're cracked on the outside and fudgy in the middle when they come out of the oven. Obviously good still warm, but they'll last a few days too. Kids can help with this - get their tiny (clean) hands rolling the balls! 

Chocolate crackle cookies

Fudgy, crackled chocolate cookies that even mini chefs can “help” to make.

• 175g dark chocolate, broken into pieces
• 80g unsalted butter
• 175g plain flour
• 3/4 tsp baking powder
• 2 eggs
• 150g caster sugar
• 1 tsp vanilla extract
• ½ cup icing sugar mixture, sifted

Preheat fan oven to 170C. Melt chocolate and butter in a bowl over saucepan of gently simmering water. In a separate bowl sift flour, baking powder and a pinch of salt. Beat eggs and sugar with an electric beater until pale, about 2 minutes. Add chocolate and vanilla, beat well. Fold in flour mixture. Cover and chill for at least 2 hours. Shape dough into 4cm balls, then roll each in icing sugar to thickly coat. Arrange on 2 baking trays lined with baking paper and press each with hand to flatten a little. Bake for 15 minutes, let sit, then transfer to a rack to cool. Makes 20.

Photograph by Katie Quinn Davies, who shoots my Sunday Life column, where this recipe first appeared.