CHOCOLATE & KAHLUA CRINKLE COOKIES
YIELD: 18 cookies | PREP TIME: 10 minutes | COOK TIME: 14 minutes | COOLING TIME: 10 minutes | TOTAL TIME: 34 minutes
Ingredients:
COOKIES
1 2/3 cups all-purpose flour
½ cup unsweetened cocoa powder
½ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) butter
1 ¼ cups granulated sugar
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
6 tablespoons Kahlua
½ cup confectioners' sugar
¼ teaspoon salt
½ cup (1 stick) butter
1 ¼ cups granulated sugar
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
6 tablespoons Kahlua
½ cup confectioners' sugar
Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
In a medium bowl, cream the butter and sugar with an electric mixer until smooth. Add the eggs and extracts and mix again. Add the Kahlua and mix until well combined.
Add the flour mixture to the wet ingredients and mix using a spatula until dough comes together. The dough should be sticky.
Use a cookie dough scoop to scoop tablespoon-sized balls of dough, then roll each ball into the powder sugar. Place each ball onto the baking sheet. Bake cookies for 12-14 minutes.
Remove cookies from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring cookies to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 5 days.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
In a medium bowl, cream the butter and sugar with an electric mixer until smooth. Add the eggs and extracts and mix again. Add the Kahlua and mix until well combined.
Add the flour mixture to the wet ingredients and mix using a spatula until dough comes together. The dough should be sticky.
Use a cookie dough scoop to scoop tablespoon-sized balls of dough, then roll each ball into the powder sugar. Place each ball onto the baking sheet. Bake cookies for 12-14 minutes.
Remove cookies from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring cookies to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 5 days.
Recipe adapted from Lito Supply Co.
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