Chocolate Walnut Crinkle Cookies
- Yield 30 servings
- Prep 20 mins
- Cook 15 mins
- 5 ounces bittersweet chocolate
- 2 ounces unsalted butter, softened
- 1/4 cup cocoa powder
- 1-1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 2/3 cup sugar
- 2 tablespoons coffee
- 1 teaspoon vanilla extract
- 1/2 cup 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