We’re quickly gearing up to the holiday season, and if you’re wondering what to bring to the countless get-togethers your friends and family will undoubtedly be inviting you to, consider adding this decadent recipe to your rotation of treats! Full of rich chocolate and spiced with orange zest, cayenne and cinnamon, these tender cookies explode with flavour in your mouth and will earn you accolades everywhere you take them.
Chocolate Aztec Crinkle Cookies
makes approximately 3 dozen
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
Sift dry ingredients together into a small bowl.
4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter
Melt chocolate and butter together in a small bowl, either in 30 second increments in the microwave, or over a bain-marie (put the bowl over a pot of simmering water, my preferred method), until there are no lumps. Set aside to cool for 2 minutes.
1 1/2 cups light brown sugar
3 large eggs
1 teaspoon vanilla extract
zest of 1/2 orange
2 teaspoons espresso or strong coffee
Combine sugar, eggs, vanilla, orange zest and coffee. Mix in the chocolate/butter and stir until fully combined. Add dry ingredients in 3 increments, folding in gently until combined each time. Refrigerate for 20 minutes, or until dough is firm enough to scoop into balls.
1/2 cup granulated sugar
1/2 cup powdered sugar
Scoop dough into approximate 1″ balls (you can use a cookie scoop or two tablespoons), rolling each ball first in granulated sugar and then in powdered sugar. Place on cookie sheets lined with parchment paper or silicone mats (to prevent sticking), spacing the balls about 3″ apart from each other.
Bake each tray at 325F for 12 minutes, and let cookies cool completely on baking tray before removing (they will be very soft when warm).