Orange-Chocolate Crinkle Cookies, from The Fearless Baker
2/3 cup hazelnuts
1/2 cup all-purpose unbleached flour
1/2 teaspoon baking powder
8 ounces dark chocolate (58 to 62 percent
cacao), chopped or broken into 1-inch
3 tablespoons unsalted butter
2 tablespoons orange flavor liqueur
(such as Grand Marnier or Cointreau)
2 large eggs
1/3 cup plus 1/4 cup granulated sugar
Grated zest of 1 orange
About 1/4 cup confectioners’ sugar
1. Preheat the oven to 350°F.
2. Spread the hazelnuts in one layer in a small baking pan and
put in the (preheated) oven. Set a timer for 10 minutes and
check the nuts to see if they’re a light golden brown. If not,
toast 2 minutes longer. Put the warm nuts in a colander and
rub them with a clean kitchen towel to remove some of the
skins. (If you don’t have a colander, just rub them in the towel.)
Don’t worry about getting all the skins—you just want to
remove the loose pieces.
3. In the food processor, process the hazelnuts with the flour and
baking powder until the nuts are finely ground and look like
coarse sand. Transfer to a medium bowl and set it aside.
4. Melt the chocolate, butter, and liqueur by putting them
in a heat-proof bowl set over a saucepan of simmering water,
making sure the bowl does not touch the water. (You can
use a double boiler if you have one.) Stir and scrape the side
of the bowl occasionally with the rubber spatula until the
chocolate is smooth and evenly melted. Remove the bowl
from the heat and set aside.
5. Using the stand mixer, or a handheld mixer and medium bowl,
beginning on low speed and then increasing to medium speed,
beat the eggs with the 1/3 cup sugar and orange zest until
they’re well combined and the sugar has begun to dissolve.
Reduce the speed to low and mix in the melted chocolate
and then the ground hazelnut mixture until everything is
evenly combined. Scrape down the side of the bowl with the
6. Transfer the dough to a bowl or wrap it in plastic and
refrigerate until it’s chilled and somewhat firm, about 1 hour
(or you can leave it overnight).
Preheat the oven to 350°F. Line 2 baking sheets with
7. To form the cookies, gently roll (don’t squash) pieces of the
dough (about 1 generous tablespoon) into 1-inch balls. If the
dough gets too soft to roll, put it back in the fridge for a few
minutes to firm up. Put the 1/4 cup granulated sugar and the
confectioners’ sugar into 2 separate small bowls. Roll the balls
first in the granulated and then in the confectioners’ sugar,
making sure they’re heavily coated. Arrange the sugared balls
about 2 inches apart on the parchment-lined baking sheets.
8. Put 2 racks in the upper and lower thirds of the (preheated)
oven. Bake the cookies for 10 to 12 minutes, until they are firm
on the edges but still soft in the middle if you press them
lightly with your finger. Although they may seem underdone,
don’t be tempted to let them bake longer—you want them to be
fudgy. So that the cookies bake evenly you may need to rotate
the pans in the oven or switch racks halfway through.
9. Remove the pans from the oven and let the cookies cool to
- photo provided by Rosalia Dizon