 Chocolate Aztec Crinkles
Cookie Ingredients
1 ½ cups All Purpose Flour
1 ½ cups Granulated Sugar
1 ½ teaspoons Baking Powder
1 teaspoon Kitchen Window’s Aztec Spice Blend
½ teaspoon Course Salt
3 ounces Unsalted Butter, melted (¾ stick or 6 tablespoons)
¾ cup High Quality Cocoa Powder, such as Valrhona or Callebaut
3 Large Eggs
½ teaspoon Vanilla Extract
¾ cup Granulated Sugar
¾ cup Confectioners’ Sugar
Method
1. Preheat oven to 350° F. Line two cookie sheets with Silpats or parchment paper.
2. Whisk together flour sugar, baking powder, Aztec Spice Blend and salt in a large mixing bowl.
3. In a medium sized bowl, stir together the melted butter and cocoa powder. Blend until completely smooth. Cool the butter/cocoa mixture to room temperature. Mix in the eggs and vanilla, stirring to combine. Add the dry
ingredients to the batter; stir until the flour is uniformly incorporated. The cookie dough will be similar to
brownie batter.
4. Wrap the dough in plastic wrap and refrigerate until firm enough to scoop and roll into balls. About 2 hours.
5. Once the dough is firm enough to work with, divide the dough into 1 inch balls or about a tablespoon. Roll the dough balls in the granulated sugar to coat. Then roll
confectioners’ sugar to coat. (Do not skip this step! It helps keep the confectioners’ sugar bright white during baking!) Place 2 inches apart on a line cookie sheet.
6. Bake the cookies for 12 to 14 minutes, rotating the sheet pans halfway through. The cookies will spread and form cracks. Remove the cookies from the oven and allow to cool on the pan for about 5 minutes before transferring to a wire rack to cool. Store in an air tight container at room temperature for up to 3 days.
Yield 2 dozen cookies |
