These chocolate absinthe crinkle cookies have a beautiful, crispy, sugar-coated exterior and are soft and have the texture of fudgey brownies on the inside. The absinthe I put in to these crinkle cookies adds a bouquet of botanical flavors to the chocolate and just a little sharpness from alcohol.
As a cupcake baker, cracked tops scare me; I want that elusive smooth, round dome that I get with my go-to chocolate cupcakes. Baking cookies designed to crack feels like purposely singing off-key. But, in the case of these crinkle cookies, the cracks are freeing.
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.)
What Are Crinkle Cookies?
Crinkle cookies are cookies with a fractured-looking exterior. The cookies expand during baking and this expansion splits up the sugared exterior.
About This Recipe
This cookbook comes in a spiral binder, which makes it easy to add your own favorite recipes or to add pages of notes. It has 250 cookie recipes! Not every recipe has a photo, but a large majority of them do. I see this book as a nice starter cookie book. It has every basic cookie that you might want, plus some unique cookie ideas. The chapters are broken up by cookie type: cookie jar favorites (where I found the chocolate sambuca cookies), easy-to-shape-cookies, brownies and fudgey bars, blondies and bars, health-conscious bars, fun and fancy cookies, and holiday cookies.
If you don’t like absinthe, I encourage you to experiment with making these cookies using your favorite flavored liqueur. I think that a fruity liqueur like Chambord (raspberry) would work great!
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.