Dark Chocolate, Orange and Almond Crinkle Cookies
Notes
adapted from Cooking and Beer's Orange, Almond and Dark Chocolate Crinkle Cookie Recipe
1 cup Bob's gluten free baking flour
3 Tbsp. Unsweetened cocoa powder
1/2 tsp. baking powder
1/3 tsp. kosher salt
1 cup or 8 0z. Dark chocolate chips
2 Tbsp. Olive oil
1/4 cup Nutella
3 eggs
1/3 cup granulated sugar
1/3 cup light brown sugar
1 Tbsp. Almond extract
1 1/2 Tbsp. Orange zest
2 Tbsp. Fresh squeezed orange juice
1 cup confectioner's sugar
Mix together the flour, cocoa powder, baking powder and salt in a large bowl and set aside until needed.
Place the dark chocolate chips, oil and Nutella in a medium-sized microwave-proof bowl and place in the microwave. Heat on intervals of 20 seconds, stopping to stir the mixture and continuing until all the chips are melted. Set aside.
Using a mixer, beat the eggs and sugar until creamy, about 3-4 minutes. Add the almond extract, orange zest and orange juice, mixing well.
Gently fold the chocolate mixture into the egg mix, followed by the flour mixture. Mixing just until no dry ingredients remain. Do not overmix.
Cover the bowl with plastic wrap and place in the fridge for at least an hour or until the mixture hardens to a fudge like texture.
Place the confectioner's sugar in a small flat bowl.
Preheat oven to 350 ° F. Line two large cookie sheets with parchment paper.
Spoon tablespoon portions of the dough into the confectioner's sugar, rolling the dough into sugar coated balls. Place the balls about 2 inches apart on the prepared cookie sheets.
Bake in the oven for 10 minutes or until cookies have slightly flattened out. 10 minutes gives you a cookie with a brownie-like texture, for crisper cookies, leave in the oven 2 to 3 minutes more.
Cool the cookies on the cookie sheets for several minutes before removing to a wire rack to finish cooling.
Enjoy and remember to share because it is easy to be tempted to keep these for yourself.
