These Chocolate Crinkle Cookies are a moist, delicious chocolate lovers dream but I gilded the lily by adding a touch of orange to this already fantastic cookie.
To get a fresh citrus flavor I added 1/2 tsp. of Fiori di Sicilia, an extract of orange and vanilla used in many italian baked goods. You could also use orange extract. The combination of chocolate and orange is so very complimentary and takes this cookie to a whole other level. These cookies bake up moist, soft and almost brownie-like in the center. Here is how you can make your own.
You can find the recipe here. Start by lining a baking sheet with parchment or silpat. Set aside. Preheat oven to 325 degrees. Whisk together the flour, cocoa, baking powder, baking soda and salt.
Set aside. In a large bowl whisk together the brown sugar, eggs, espresso powder, vanilla and 1/2 tsp Fiori di Sicilia or orange extract. Set aside. In a small bowl microwave the chopped unsweetened chocolate and butter until melted and smooth.
Whisk the chocolate mixture into the egg mixture until combined. Fold chocolate mixture into the flour mixture until combined. Chill dough for 30 minutes to firm up.
Coat the dough with the granulated sugar and roll into a ball. Transfer ball to powdered sugar and roll to coat. Place on baking sheet, 6 balls per sheet and bake for 12 minutes. Let cookies cool completely on wire rack before storing.