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.