diamond chocolate walnut crinkle cookies
From DiamondNuts.com
Jane from Saginaw, MI made these warm gooey cookies for her son. He folded his own laundry for a week straight.
prep time
cook time
15 Min
method
Bake
yield
30 serving(s)
Ingredients
- 5 ounces bittersweet chocolate, chopped
- 2 ounces unsalted butter, softened
- 1/4 cup 100% cocoa powder
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 2/3 cup sugar
- 2 tablespoons coffee
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 30 - Diamond of California Walnut Halves
How To Make diamond chocolate walnut crinkle cookies
-
Step 1Put chocolate and butter in a medium, microwave-safe bowl. Melt on high 1 minutes, stir until smooth. Set aside. Whisk together the cocoa powder, flour, baking powder, and salt in a medium bowl. Using an electric mixer, whisk together the eggs and sugar for 2 minutes. Reduce to low speed and stir in the melted chocolate, coffee and vanilla. Stir in the dry ingredients, being careful not to overmix. Refrigerate the dough until firm, about 1 hour.
-
Step 2Preheat oven to 350°. Form the dough into 1 tablespoon-sized balls. Put the powdered sugar in a bowl and roll each of the balls in the sugar. Place on parchment-lined baking sheets 3 inches apart. Once the sides have begun to crackle, about 8 minutes, place walnut half on top and gently press in, bake until crackles form on top. Remove from the oven and let sit on cookie sheet for 1 minute, move to wire rack to cool completely.
-
Step 3Store in an airtight container at room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes