Chocolate Walnut Crinkle Cookies
- Yield: 30 servings
- Prep: 20 mins
- Cook: 15 mins
Ingredients
- 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
Instructions
- 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
Nutritional Info *per serving
- Glycemic Load 3
- Calories 100
- Fat 4.5g
- Saturated Fat 2g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1g
- Cholesterol 15mg
- Sodium 35mg
- Potassium 55mg
- Carbohydrate 15g
- Fiber 1g
- Sugars 9g
- Protein 2g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 2%
- Iron 4%
