Chocolate Sambuca Crinkle Cookies Food

CHOCOLATE CRINKLE COOKIES

Steps:

• Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
• Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
• Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
• Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

CHOCOLATE CRINKLES II

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

CHOCOLATE CRINKLE COOKIES

Steps:

• Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

CHOCOLATE SAMBUCA CRINKLE COOKIES

Steps:

• Sift together flour, baking powder, and salt.
• Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, stirring until smooth.
• Whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl.
• Stir in flour mixture and chocolate (dough will be thin).
• Cover and chill until firm, about 2 hours.
• Preheat oven to 350 degrees F.
• Sift confectioners sugar onto a plate.
• Roll heaping tablespoons of dough into balls and roll in confectioners sugar to generously coat.
• Arrange balls 2 inches apart on 2 lightly greased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total.
• Transfer to racks to cool.

CHOCOLATE SAMBUCA CRINKLE COOKIES

Steps:

• Sift together flour, baking powder, and salt. Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. Stir in flour mixture and chocolate (dough will be thin). Chill, covered, until firm, about 2 hours.
• Preheat oven to 350°F.
• Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2 inches apart on 2 lightly buttered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.

CHOCOLATE CRINKLE COOKIES

Steps:

• Stir chocolate and butter in a medium bowl set over saucepan of simmering water until melted and smooth; cool 10 minutes. Using on/off turns, blend macadamias and almonds with flour in processor until nuts are finely ground. Add baking powder and pulse to blend. Whisk eggs and 1/2 cup sugar in a large bowl to blend. Stir chocolate mixture into egg mixture. Add nut-flour mixture; stir just to blend. Chill dough until firm enough to scoop, about 4 hours.
• Line 2 large baking sheets with parchment paper. Roll dough by rounded tablespoonfuls between palms to form balls. Divide between prepared sheets. Chill until firm, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.).
• Preheat oven to 350 degrees. Roll dough balls in powdered sugar to coat thickly; return to prepared sheets. Bake until cookies puff and form cracks and tester inserted into center of cookies comes out with a few moist crumbs attached, about 18 minutes.
• Cool cookies completely on sheets on racks.