On this third day of Cookie Palooza I bring you a cookie that I have made before… a chocolate crinkle cookie. This version though is a bit simpler to make and it has walnuts. I love walnuts in cookies and brownies.
To make the dough for the cookies I started by toasting the walnuts and melting unsweetened chocolate and butter together. Once the walnuts and chocolate mixture cooled I added it to a large bowl with flour, sugar, eggs, Dutch processed cocoa powder, baking powder and salt. Using a handheld mixer I beat the ingredients until they were combined.
Using a cookie scoop I scooped the dough and rolled it into a ball and then rolled it in confectioners’ sugar before placing them on a parchment lined baking sheet.
I baked them in a preheated 300 F oven for about 15 minutes. After removing them from the oven I let them cool for a few minutes before transferring them to a wire rack to cool completely.
While these cookies were good, I will say this… They are on the sweeter side so they are definitely meant for those who have a super sweet tooth!
Chocolate Walnut Crinkles
Ingredients:
2oz. unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 cup flour
1 cup sugar
1/2 cup finely chopped walnuts, toasted*
2 large eggs
1 tablespoon Dutch process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Confectioners’ sugar, for rolling
*To toast the walnuts, I placed them on a cookie sheet and baked them in a 350 F oven for about 8 minutes.
Directions:
Position racks in the oven in the top and bottom thirds of the oven; preheat to 300 F.
Place the chocolate and butter in a small microwave safe bowl, microwaving on high for 30 second intervals, stirring after each 30 seconds, until melted. Let cool.
Scrape the melted chocolate into a large bowl and add in the flour, sugar, walnuts, eggs, cocoa powder, baking powder and salt. Using an electric handheld mixer, blend on medium speed until well blended.
Using a small cookie scoop (or about 2 teaspoons), scoop the dough and roll in confectioners’ sugar and place on a parchment lined cookie sheet.
Bake until crackly on top and soft in the middle, rotating the sheets and reversing from the top to bottom racks halfway through baking, about 15 minutes. Let the cookies rest for a few minutes before transferring them to a wire rack to cool completely.
Recipe from Rachael Ray
Bead Yarn & Spatula 
Delicious!!
Thank-you!