Chocolate Crinkle Cookies are pretty, but don’t always live up to my taste expectations. They’re either too sweet, not flavorful enough or lack chocolate. I’d pretty much given up on them until this weekend when a reader turned me on to an old recipe from Gourmet – a crinkle cookie with a kick of Sambuca. Since then I've made these more often than not with Ouzo.
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Sambuca or Ouzo
I’ve tasted Sambuca only once in my life, but Ouzo is another story. In fact, I had a whole bottle of it in the cabinet. Thinking I could swap it out for the Sambuca, I made the cookies with Ouzo and extra bittersweet (72%) chocolate. They were chocolaty alright, but not sweet enough and neither spread nor crinkle. For this reason, I recommend using semisweet or dark chocolate. In addition to that, you are using Ouzo rather than Sambuca, add about 4 extra teaspoons of sugar.
Chocolate Crinkle Cookies Notes
Here are a few updated notes on these cookies. I've been making them on and off for a while now.
- This recipe halves easily so you can make 20 rather than 40 if you'd like to test the waters.
- Trader Joe's brand dark chocolate works really well.
- This recipe calls for a lot of baking powder and the cookie are light, however they should not be dry. They should be light and fudgy. Do not attempt to cut the sugar or they will be too dry. Do not overbake, or they will be too dry.
- Weigh the flour. If you don't have a scale, sift or stir well to aerate and use a light hand to measure.
- If using salted butter you can omit the salt.
- Chill the dough only until it is solid enough to scoop, so check it at 1 hour. You may not even need that long.
- Roll the dough balls in plenty of sugar before baking. Set the timer for 8 minutes and check at 8. The cookies should be barely baked. Let cool before serving.
Chocolate Crinkles with Sambuca
1 ¼ cups all-purpose flour (5.6 oz/160 grams)
1 tablespoon baking powder (Yes! That is the correct amount)
½ teaspoon salt
12 ounces semi-sweet (53%) chocolate (not unsweetened), chopped
4 tablespoons unsalted butter
2 large eggs
½ cup Sambuca or anise-flavored liqueur or Ouzo mixed with 4 teaspoons sugar
2 tablespoons granulated sugar
1 cup (more or less) confectioners' sugar
Mix together the flour, baking powder, and salt and set aside.
Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Alternatively, you could do this in the microwave.
Whisk together eggs, Sambuca (or Ouzo), and granulated sugar in another bowl. Stir in flour mixture and chocolate. At this point the dough will be too thin to shape. Chill, covered, until firm, about 2 hours.
Preheat oven to 350°F.
Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls in sugar to **generously** coat. Arrange balls 2 inches apart on greased or parchment lined baking sheets and bake one sheet at a time OR in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.
Makes 2 ½ dozen
Recipe
Chocolate Crinkles with Sambuca
Ingredients
- 1 ¼ cups all-purpose flour (160 grams)
- 1 tablespoon baking powder Yes! That is the correct amount
- ½ teaspoon salt
- 12 ounces semisweet or dark chocolate, chopped
- 4 tablespoons unsalted butter (56 grams)
- 2 large eggs
- ½ cup Sambuca or anise-flavored liqueur or Ouzo mixed with 4 teaspoons sugar
- 2 tablespoons granulated sugar (25 grams)
- 1 cup more or less confectioners' sugar
Instructions
- Mix together the flour, baking powder, and salt and set aside.
- Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Alternatively, you could do this in the microwave. Set aside and let cool slightly.
- In a mixing bowl, whisk together eggs, Sambuca (or Ouzo), and granulated sugar. Add the slightly cooled melted chocolate and stir until blended, then add the flour mixture and stir until blended and smooth. The mixture should be too loose to scoop at this point.
- Cover bowl and chill for 1 hour (may take up to 2) or until dough is thick enough to scoop.
- Preheat oven to 350°F.
- Sift confectioners sugar onto a plate.
- Shape dough into small balls or use a small cookie scoop. Roll the balls generously in the confectioners' sugar.
- Arrange balls 2 inches apart on parchment lined baking sheets and bake one sheet at a time for about 8 to 10 minutes. Let cool slightly, then carefully transfer to a wire rack.
Anna says
Thanks for the tip, Eric! I'm going to try making them smaller, too. This recipe is due for a new photo, so I'm glad you brought it to mind.
Eric says
These cookies are always a huge hit. I double the recipe and make smaller balls in order to just pop in your mouth
Kim says
My (German Polish) family traditionally eats sugar cookies with anise-flavored frosting for Christmas. I will definitely add these to the menu!
For those with more conventional palates, perhaps Frangelico or Disaronno?
Anna says
Hi Shannon,
I think Anise would be great. You'd probably need to add 4 oz of some sort of liquid to make up for the alcohol, though. Then again, the alcohol might have some chemical reaction with the other ingredients, in which case you could try substituting something like Vodka. Hey, there's a new cookie. Vodka Crinkles 😉
Shannon says
Hi Anna,
This recipe sounds like something my mother would love - anise and chocolate! I'm wondering if anise extract could be substituted for the Sambuca or Ouzo (obviously not a 1/2 cup, say 1 - 2 teaspoons). Would the flavor be the same?
Thanks!
Cheryl says
I have some sambuca to use up so these would be perfect - thanks!
mags says
Sambuca in a cookie recipe.... how unique! I'm saving this one for after the holidays. Maybe for Valentine's day!
Sue says
I've never had Sambuca and have only tasted Ouzo once at a party in college. I was very leery of it because of the particular party it was served at. Chocolate crinkle cookies with either of those additions sound very interesting indeed!
Judy says
Anna, thanks for your experimentation. I had no idea that cacao content affected cookie structure, but I guess it makes sense, considering that cacao works as a flour and the higher the number, the more content (flour). This recipe looks great. I have a small sample of Sambuca in my pantry, so I'm printing this one out and adding it to my ever-growing list of cookies to be made. Very Merry Christmas to you and your family.
Judy says
Anna, thanks for your experimentation. I had no idea that cacao content affected cookie structure, but I guess it makes sense, considering that cacao works as a flour and the higher the number, the more content (flour). This recipe looks great. I have a small sample of Sambuca in my pantry, so I'm printing this one out and adding it to my ever-growing list of cookies to be made. Very Merry Christmas to you and your family.
Louise says
I've never had Ouzo with chocolate. I'll have to try it. The Crinkle cookies I know aren't supposed to spread much at all but they do puff up and crinkle. When I use the Sambuca, I use hazelnuts as that's the taste of Sambuca too. Actually I should probably run out and get more Sambuca and make some of these as I have hazelnuts left from my Christmas baking. 🙂