Orange, Almond and Dark Chocolate Crinkle Cookies

Orange, Almond and Dark Chocolate Crinkle Cookies

By Cooking and Beer

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.

Serving Size: 24 Prep Time: 15 mins Total Time: 1 hr


  • 1 cup all-purpose flour

  • 3 Tbsp unsweetened cocoa powder

  • ⅛ tsp baking powder

  • ⅛ tsp fine sea salt

  • 7 oz dark chocolate, 65% cacao or higher

  • 2 Tbsp unsalted butter¼ cup Nutella

  • 3 large eggs

  • 1 cup granulated sugar

  • 1 Tbsp almond extract

  • 1 Tbsp orange zest

  • 1 Tbsp freshly squeezed orange juice

  • 1 cup confectioners sugar


  1. 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).

  2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Cover the bowl and place in the fridge to harden slightly, about 30 minutes.

  7. Add the confectioner's sugar to a shallow bowl.

  8. 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.

  9. Bake the cookies for 10 minutes, or until the cookies have flattened slightly and have a crinkled look.

  10. If you wish for a crispier cookie, leave in the oven for 2-3 more minutes.

  11. 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.

  12. Store in an airtight container for about a week. Enjoy!

Notes: 30 minutes of inactive, chilling time

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