Salted Dark Chocolate Crinkle Cookies.
Oh My Stars!
These fudgy, brownie-like, dark chocolate, chewy, but crispy heavenly bites may just have you seeing stars!
I saw a photo of these stop-me-in-my-tracks, make-me-wanna-bake, longing-to-get-in-my-belly cookies on ButterandBrioche, but alas the recipe was in metric measurements.
Thank goodness for Convert-me.com!
I’m not quite sure what the addition of ground coffee scientifically does to these, but I do know coffee somehow enhances the true flavor of coffee.
And the sprinkling of flaked sea salt that is just enough to balance the fudgy, chocolately amazingness…. well – all I can say is – you really want to try these!
Here is how I made them after converting:
Salted Dark Chocolate Crinkle Cookies
- 22-24 oz high quality dark chocolate (I like Moser Roth 70% Dark Chocolate, which I find at Aldi)
- 8 Tbsp butter
- 2/3 cup flour
- 2 Tbsp instant or fresh ground coffee
- 1 tsp baking powder
- 1 tsp salt
- 2 cups brown sugar
- 4 eggs
- 2 Tbsp water
- Flaked sea salt (Maldon is my fave!)
Melt chocolate and butter in microwavable bowl for 1 minute on high. Stir. Microwave in 30 second intervals, stirring, until melted and blended. Cool.
Mix brown sugar and eggs with electric mixer until thick and doubled in volume, about 4 minutes. Add the melted and slightly cooled chocolate. Mix until well incorporated.
Add flour, coffee, baking powder, and salt, and mix just until combined. Add water, and mix until combined.
Refrigerate the fluid batter for 15-30 minutes.
Preheat oven to 350 degrees F.
Scoop batter with a cookie scoop onto baking stone or parchment lined baking sheet. Once sheet is full, tap lightly 2-3 times on counter to slightly flatten cookie dough. Sprinkle with a little flaked salt.
Bake for approximately 11 minutes. Open oven and tap sheet lightly to flatten a bit. Return to oven for 2 more minutes. Repeat until cookies are firm around the edges and set in the middle with plenty of crinkles.
Cool for at least 10 minutes on baking stone or cookie sheet before transferring to a cooling rack to cool completely.
Cheers & Hugs,
If you haven’t finished your holiday cookie baking yet – you are in luck! I have discovered an amazing new recipe for Chocolate Orange Crinkle Cookies using Terry’s Chocolate Oranges that is TO DIE FOR!
Terry’s Chocolate Oranges are sometimes only available around this time of year, so drop what you are doing and get to the store and stock up on these so you can make them now and throughout the year! ( You can always order from Amazon too!)
I found this recipe on a lovely blog called, What Jessica Baked Next, and I’m looking forward to continuing to see what Jessica bakes next! In Jessica’s recipe, she calls for using EITHER Terry’s Chocolate Oranges OR chocolate chips with fresh orange zest. I, however, used both Terry’s Chocolate Oranges AND fresh orange zest! OH MY MY MY!
I also decided to dust them with a sprinkle of powdered sugar to make them look a bit more festive.
This cookie is like a brownie and a cookie all in one. Crispy on the outside, gooey on the inside and just that right amount of fresh orange taste to compliment the chocolate in such a divine way!
Here is the recipe. ENJOY!
Chocolate Orange Crinkle Cookies
- 1 cup butter, softened
- 2 cups packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- Dash of salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 Tbsp cocoa powder
- 2 (6.17 oz) Terry’s chocolate oranges, chunked (I used the DARK chocolate)
- 1 tsp fresh orange zest
- Powdered Sugar for dusting, optional
- Preheat oven to 375 F.
- Cream butter, brown sugar and vanilla together with electric mixer until light and fluffy. Add egg and beat until incorporated.
- Add flour, salt, baking powder, baking soda and cocoa powder, and mix until dough comes together.
- Add the chocolate chunks and orange zest and gently mix to combine.
- Make heaping tablespoon sized balls and place on baking stone or baking sheet. Bake for 10 minutes until crackling occurs on top.
- Allow cookies to cool on stones/baking sheets for 5 minutes, then sprinkle with powdered sugar.
- Cool 5 more minutes on stone/baking sheet, then remove to cooling rack to completely cool.
Cheers & Hugs,
Chocolate lovers look out!
Brownie lovers beware!
If you are still baking boxed brownie mixes, get ready to rock your world.
I have discovered the ultimate homemade brownie recipe that is not only easy, but has an amazingly crispy, crinkly, chewy cracked crust floating atop a rich fudgy center that is going to cause you to hear angels rejoicing from your taste buds singing.
I wanted to create a brownie that was like taking a bite of a sip of hot cocoa.
So tweaking this amazing recipe (originally from Taste of Home) up just a bit made a real winner.
Get ready to bake and taste and share and treat those you love with a brownie that is simply beyond anything you have ever tasted before. I dare you!
Heavenly Hot Cocoa Brownies
- 3/4 cup cocoa (I used Hershey’s)
- 1/2 tsp. baking soda
- 2/3 cup melted butter, divided
- 1/2 cup boiling water
- 2 cups sugar
- 2 large eggs
- 1 1/3 cups flour
- 1 1/2 tsp pure vanilla extract
- 1/4 teaspoon salt
- 12 oz. package semi-sweet chocolate chips (I used Trader Joe’s, which I found delightful, but I often use Nestle’s also)
- 3/4 cup miniature marshmallows
- Preheat oven to 350 degrees F.
- In a large bowl, combine cocoa and baking soda.
- Blend in half (1/3 cup) of the melted butter.
- Add boiling water and stir until well blended.
- Stir in sugar, eggs and remaining 1/3 cup melted butter. Mix until well incorporated
- Add flour, vanilla, and salt.
- Stir in chocolate chips and 1/2 cup marshmallows.
- Pour into a greased 9×13 pan and bake for 30-35 mins. until top begins to crack
- After removing from oven, top with remaining 1/4 cup mini marshmallows and lightly brown tops with Chef’s Torch (optional)
Cheers & Chocoately Brownie Hugs,