Chocolate Walnut Crinkle Cookies
- Yield: 30 servings
- Prep: 20 mins
- Cook: 15 mins
- 5ounces bittersweet chocolate
- 2ounces unsalted butter, softened
- 1/4cup cocoa powder
- 1-1/2cup all-purpose flour
- 3/4teaspoon baking powder
- 1/4teaspoon kosher salt
- 2large eggs
- 2/3cup sugar
- 2tablespoons coffee
- 1teaspoon vanilla extract
- 1/2cup confectioners sugar
- 30-- walnut halves
Melt chocolate and butter together in a double boiler. Whisk until smooth.
Mix together the cocoa powder, flour, baking powder, and salt.
In an electric mixer, whisk together the eggs and sugar for 2 minutes. Reduce to low speed and stir in the melted chocolate, coffee and vanilla. Stir in the dry ingredients. Refrigerate the dough until firm, about an hour.
Preheat the oven to 350F.
Scoop or form the cookies into balls each about 1 tablespoon.
Put the confectioners (or powdered) sugar in a bowl and roll each of the balls in the sugar. Place on parchment lined baking sheets several inches apart. Bake for 13-15 minutes until crackled on top. Remove from the oven and gently press a walnut half in the middle of each warm cookie.
Once cool, store in an airtight container.
Recipe Courtesy of Chef Emily Luchetti For Domino Sugar and C&H Sugar