Michelle’s Chocolate and Pecan Crinkle Cookies

Instructions

• 1

  Sift the flour, cocoa powder, baking powder and salt together and set aside.

• 2

  Place the butter and sugar in the bowl of a stand mixer. Beat on high speed, using the paddle attachment until pale and creamy, scraping down the bowl if necessary.

• 3

  Reduce the speed to medium and add the egg, beating until well combined.

• 4

  Add the sifted dry ingredients and milk in two batches, mixing on low speed until combined, scraping down the bowl if necessary.

• 5

  Add the pecans and mix on low speed until just combined. Cover and refrigerate for 1 hour. Meanwhile, continue to the next step.

• 6

  Lightly spray 2 sheet pans with oil and line with parchment paper.

• 7

  Sift the powdered sugar, cinnamon and nutmeg into a bowl and mix to combine.

• 8

  After the cookie dough has been in the fridge for 1 hour, insert the wire rack into position 5. Set the oven to Cookies, Convection, 175°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 9

  Roll heaped teaspoons of the mixture into balls and flatten slightly. Toss in the spiced sugar to coat, then place evenly spaced on the prepared pans.

• 10

  Once preheated, place one pan in the oven and cook for 10 minutes.

• 11

  The cookies should be cracked on the surface and soft on the inside. If not, cook them a little longer.

• 12

  Remove from the oven and cool on the pan. Repeat with the remaining cookies.

• 13

  Cookies will keep in an airtight container for up to 1 week.