Chocolate Crinkle Cookies

Average Rating 3 from 3 ratings

Crispy almond and chocolate cookies with coffee undertones. These unusual cookies are very easy to make.

Chocolate Crinkle Cookies

Yield: about 48 cookies

Chocolate Crinkle Cookies

INGREDIENTS:

    DOUGH
  • 12 oz. bittersweet chocolate
  • 4 TBSP butter* or butter substitute
  • ¼ cup black coffee
  • 1 tsp instant coffee, added to liquid coffee & dissolved (optional)
  • 1 cup plus 2 TBSP almond meal
  • ⅔ cup Pamela's All-Purpose Flour Artisan Blend or Bread Mix
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 3 eggs, large
  • ½ cup sugar
  • FOR ROLLING
  • ½ cup granulated sugar
  • ⅔ cup powdered sugar
  • *recommended for best results

DIRECTIONS:

Melt the chocolate and butter together over low heat, preferably in a double boiler. Add coffee and mix well, then cool. In a small bowl, whisk together almond meal, flour, salt and baking powder. In bowl of stand mixer, beat eggs and ½ cup sugar about three minutes, until thick and foamy. Slowly add chocolate mixture and mix well. Add flour mixture, and mix until well combined. Cover with plastic and chill at least three hours or until ready to bake. (It will hold like this for 2 or 3 days.)

Preheat oven to 350°. Scoop dough into large tablespoon-sized balls (about 1” diameter), roll in granulated sugar, then roll in the powdered sugar. Bake on parchment-lined cookie sheets, spacing at least 1½" apart, for 14 to 16 minutes. Your cookies should be dome-shaped with visible crack lines through the powdered sugar.

Chef's Note: These cookies are really delicious warm out of the oven. You can also freeze after forming into balls: freeze on cookie sheet, then place in freezer bag. Make sure cookies are thawed, and then, roll in sugars and bake as instructed above.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/chocolate-crinkle-cookies/

6 Reviews or Comments for Chocolate Crinkle Cookies

  1. Kris December 24, 2014 at 4:21 pm #

    I made this receipe and let the “dough” chill for about 3 hours.It still had a runny consistency like cake batter.I wonder if the amount of flour in the recipe is incorrect. If I try this again I will add more flour.

    Recipe Rating: 0.5
  2. It Crumbles December 25, 2014 at 3:14 pm #

    These are delicious! I let the batter set in the refrigerator for 2 days, which allowed the dough time to become solid. The crinkles just came out of the oven, look perfect, and we immediately ate 2! Just be sure to let the batter firm up for a day or two before you bake them.

  3. Lisa December 25, 2015 at 10:40 am #

    Love these cookies! I left the coffee out completely and refrigerated the dough just overnight. They look just like the ones my mom and I used to make before anyone knew what gluten even was! Delicious right out of the oven. Thank you, Pamela’s!

    Recipe Rating: 4
  4. PT December 27, 2015 at 12:17 pm #

    Delicious. Key is to follow recipe exactly, using the type of flour and meal as written. Left batter in fridge overnight as I wanted to prep batters one day and bake the next. Wonderful chocolate cookie, with great aromatics. Could hardly wait for them to come out of the oven they smelled so good. I will personally strengthen the espresso a bit more next time and definitely add this to my rotation.

    Recipe Rating: 5
  5. Kristen February 27, 2017 at 8:31 am #

    I loved these cookies! My MIL is gluten free and, as an avid baker, I’m always trying new recipes so she doesn’t feel out of the loop at meals. Most of the time, the final product is ok but in the back of my head, I can only think how much better it would be with wheat flour.

    These cookies were perfect. They were almost a cross between a cookie and a fudgey brownie, not too sweet, and a nice rich mocha flavor. I would make these again for myself, not just my GF people!

  6. Jennifer R. December 11, 2017 at 5:22 pm #

    What else could you add besides almond meal, if you can’t have nuts? Would ground up sunflower seeds work? Garbanzo flour?

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