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.
Dark Chocolate Absinthe Crinkle Cookies
- 12 ounces dark chocolate
- 1/4 cup unsalted butter
- 4 large eggs
- 1/3 cup absinthe
- 1/2 cup sugar
- 1 cup almond meal
- 2/3 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup sugar
- 1/3 cup powdered sugar
In a small saucepan on low heat, melt chocolate and butter, stirring frequently.
Remove from heat and let cool until you can touch it without burning yourself.
In a medium-sized bowl, whisk together eggs, absinthe and sugar.
Mix in chocolate mixture.
Mix in almond meal, flour, and baking soda until just combined.
Cover and refrigerate for four hours or overnight.
Mix sugar and powdered sugar in a small bowl.
Assembly and Baking Instructions
Preheat oven to 350 F.
Use a one tablespoon scoop to scoop out dough and roll with your hands to form balls.
Roll balls in topping and place 2" apart on a parchment- or Silpat-lined cookie sheet.
Bake until cookies are just set and look puffed and cracked (about 10-12 minutes), rotating cookie sheets between upper and lower oven racks halfway through.
Set cookie sheets on wire racks to cool for one minute.
Transfer cookies to racks to cool completely.
Store cookies in an airtight container at room temperature for up to three days, or freeze up to three months.