Get into the festive spirit with some delicious chocolate crinkle cookies, a classic holiday favourite courtesy of Pastry Chef Kim Feletar from Noble Restaurant. Chocolate crinkle cookies are a delightful treat, with a crisp exterior and a soft, chewy center. A delectably decadent dessert that’s hard to resist and a delightful addition to your Christmas baking. Can Christmas get any sweeter?
Chocolate Crinkle Cookies (Gluten Free)
Yields 1 dozen cookies
Ingredients:
½ cup Ground almonds (almond flour)
½ cup Unsweetened cocoa powder
1tsp Baking powder
1/8 tsp Salt
¼ cup Unsalted butter, room temperature
2/3 cup Brown sugar
1 whole Egg
½ tsp Vanilla extract
112 g Dark chocolate, melted and cooled
¼ cup Granulated sugar
¼ cup Icing sugar
Method:
- Whisk almonds with cocoa, baking powder and salt in a small bowl.
- Cream the butter and brown sugar together using an electric mixer, until light and fluffy.
- Beat in the egg and vanilla.
- Mix in melted chocolate slowly.
- Fold in almond mixture with a spatula until combined.
- Cover bowl and refrigerate until dough is firm enough to roll into balls.
- Preheat oven to 350°F. Place sugars in two separate bowls.
- Scoop dough and roll into about tablespoon- sized balls.
- Coat with granulated sugar, then icing sugar.
- Place on parchment paper lined baking trays about one inch apart.
- Bake for about 12 – 14 minutes, until cookies crack.
- Let sit on tray to cool – they will continue to cook while on it.
Tip:
Enjoy that day, or freeze for up to one month in an airtight container.
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