Hi, guys! It’s been too long! Well, it’s only been 3 days, but still. I got into this groove of posting new recipes at least 5 times a week, and because of my absence over the Thanksgiving holiday, I feel completely lost without you! Don’t worry, I’m back. I know everyone was super worried. You don’t have to tell me. I don’t know what it is about Thanksgiving, but it just gets me in the mood for holiday baking, and that’s just what I’ve been doing…baking up a storm. I’m sure I’ll be burnt out on cookies in like 3 days, but who cares! These orange, almond and dark chocolate crinkle cookies are oh so heavenly. With a dash of almond extract and a boatload of orange and dark chocolate flavor, these cookies must make it onto your holiday baking menu this year!
So, how was everyone’s Thanksgiving?! Are we all burnt out on turkey, dressing and cranberry sauce? We are still in Thanksgiving leftover mode, which I am totally ok with. This means that I don’t have to cook dinner for a couple of days, and this makes me very, very happy!
It’s been weird here in the front range of Colorado. It was so cold and snowy here for a good two weeks and then BOOM, all of a sudden it was 65 degrees and sunny. That would be Colorado for you. I’m ok with it though. It gives me a chance to break out the old flip flops just a couple more times.
I’m completely ok with this.
So, let’s talk about these cookies for just a second. There are so many different kinds of crinkle cookies out there…peppermint, lemon, milk chocolate. What I found very interesting, is that there were almost none that contained my favorite ingredients in a holiday cookie: orange, almond and dark chocolate!
Something needed to be done about this. If you are looking for a super easy holiday cookie to make this year, crinkle cookies have to make it to the list. With a slight crisp on the outer edge, and a gooey, brownie-like center. These orange, almond and dark chocolate crinkle cookies are so amazing.
A couple things to know:
The dough is VERY ooey gooey, and it is 100% necessary to chill the dough. You don’t have to chill for hours on end, but you do need it chilled for AT LEAST a half hour. This helps to seize up the dough. Don’t worry, before you chill the dough, it will look like brownie batter. This is ok. Don’t be scared. When you go to roll the dough in the confectioner’s sugar, it will help in holding the dough together.
I hope everyone is having a fabulous holiday weekend! Recipe and beer pairings are below! xo
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/8 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 7 ounces dark chocolate 65% cacao or higher
- 2 tablespoons unsalted butter
- 1/4 cup Nutella
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon almond extract
- 1 tablespoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 cup confectioner's sugar
- Preheat your oven to 350 degrees F and line two large baking sheets with silicone baking mats, parchment paper, or spray generously with a non-stick spray (these cookies WILL stick if you don't).
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- In a heavy-bottomed saucepan, combine the dark chocolate, butter and Nutella. Heat over medium-low heat and stir continuously until the chocolate is completely melted and smooth. Remove from heat and set aside to cool slightly.
- In the bowl of your stand mixer, with paddle attachment fixed, beat the eggs and sugar together for 2-3 minutes, until smooth, creamy and bubbly. Add the almond extract, orange zest and orange juice and beat again to combine.
- Gently fold the melted chocolate mixture into the eggs mixture, being careful not to overmix. Next, gently fold the flour mixture into the chocolate and egg mixture, just until no dry ingredients remain. Be careful not to overmix.
- Cover the bowl and place in the fridge to harden slightly, about 30 minutes.
- Add the confectioner's sugar to a shallow bowl.
- Remove the bowl from the fridge, and with a cookie scoop, drop tablespoon-sized dollops of dough into the bowl with the confectioner's sugar. Roll the dough into balls in the confectioner's sugar until completely coated. Place on the prepared cookie sheets.
- Bake the cookies for 10 minutes, or until the cookies have flattened slightly and have a crinkled look.
- If you wish for a crispier cookie, leave in the oven for 2-3 more minutes.
- Remove from heat and let cool on the baking sheets for 2-3 minutes before you transfer to a wire rack to cool the rest of the way.
- Store in an airtight container for about a week. Enjoy!
Inspired and Slightly Adapted from Bakers Royale Peppermint Crinkle Cookies