Chocolate Crinkles with Sambuca
Be careful not to overbake. These cookies are meant to be light and fudgy, so if you over-bake them they will be cakey and dry. If it's your first time baking them, you may want to try a half batch first.
Servings 40 small cookies
Cost 5
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.