For me, nothing says Christmas more than plates of freshly baked cookies. Traditional sugar and gingerbread cookies are nice but in order to add an element of surprise to my cookie plates I always make sure I include one or two new types each year. However, as much as I love chocolate, I usually shy away from chocolate based cookies since their presence on the cookie tray is often overpowering. This year I stumbled upon a chocolate cookie that sounded too good to resist. Combining the amazing flavors of dark chocolate and hazelnut, these Frangelico crinkle cookies from Mary Lee’s Desserts in Vienna, Virginia were too decadent and enticing to pass up. The sophisticated flavor combination makes this a very adult cookie. As an added bonus you can freeze them so they can be made ahead of time and brought out for any cookie giving occasion that pops up.
Don’t let the batter like dough scare you. Once it sits in the refrigerator it firms up and the result is a dough that is the perfect consistency.
and butter in a heat proof bowl that is large enough to sit over the saucepan. Heat just long enough
for them to melt, stirring to incorporate. Remove from the heat.
|Chocolate and butter melting|
|Eggs and sugar|
gently and gradually fold in the flour mixture to form a soft dough.
5) Cover and refrigerate for at least 3 hours and up to overnight.
sifted confectioners’ sugar on a plate.
sugar. Repeat to use all of the dough, spacing the dough balls 2 inches apart on the baking sheets.
Bake one sheet at a time for 9 to 11 minutes; the cookies will be puffed and cracked but soft in the
center. Do not over bake.
completely before serving or storing.
|Ready to come out of the oven|