As a cupcake baker, cracked tops scare me; I want that elusive smooth, round dome. Baking cookies designed to crack feels like purposely singing off-key. In the case of these chocolate absinthe crinkle cookies, however, the results are beautiful – the cracks are freeing. Chocolate crinkle cookies are soft and fudge brownie-like on the inside with a crispy, sugar-coated exterior. The absinthe adds a bouquet of botanical flavors to the chocolate and a tinge of the unmistakable taste of alcohol.
This is not the first time I have baked with absinthe – that was back in 2008 when I made absinthe cupcakes and dressed up like a green fairy for the photo. Yeah, I did that.