A few days ago I made an Espresso Hazelnut Swirl Cheesecake it was a big hit both at work and at home.
Well, I somehow managed to convince myself not only that it was the Frangelico that made it a keeper by adding a whole new dimension to the cheesecake, but that I also needed to venture, incorporating it into yet another yummy dessert.
Ergo, I present to you my transformation of the simple Chocolate Crinkle Cookie.
Chocolate Frangelico Crinkle Cookies
adapted from Gourmet
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 ounces bittersweet chocolate, chopped
6 ounces semisweet chocolate, chopped
1/2 stick unsalted butter
2 large eggs
1/2 cup walnuts, coarsely chopped
1/2 cup frangelico liqueur
2 tablespoons granulated sugar
1 cup confectioners’ sugar
Sift together flour, baking powder, and salt into a bowl.
Melt chocolate with butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat.
Lightly whisk together eggs, walnuts, frangelico, and granulated sugar in a large bowl. Stir in the flour mixture and chocolate (dough will be loose and won’t look very pretty). Refrigerate, covered until firm, about 2 hours.
Put racks in upper and lower thirds of oven and pre-heat oven to 350 degrees F. Lightly butter two baking sheets.
Sift confectioners’ sugar onto a plate. One by one, roll heaping tablespoons of dough into balls, roll in confectioners’ sugar to coat generously, and arrange balls about 2 inches apart on buttered baking sheets.
Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked but centers are still a bit soft. 10 to 12 minutes. Transfer to racks and cool.