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December 25, 2015

Chocolate Orange Coffee Crinkles

Chocolate Orange Coffee Crinkles recipe 1a

Chocolate Orange Crinkle Cookies        

2 cups Gold Medal all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups brown sugar (lightly packed)

3 large eggs

1 tablespoon instant espresso powder

1/2 teaspoon vanilla extract

4 ounces 70% cacao dark baking chocolate

4 tablespoons unsalted butter

1 tablespoon orange juice

1 tablespoon orange zest

1/2 cup granulated sugar

1/2 cup confectioner’s sugar

 

Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In large bowl, mix flour, cocoa, baking powder, baking soda, and salt. In medium bowl, mix brown sugar, eggs, espresso powder, and vanilla. In small microwave-safe bowl, combine chocolate and butter. Microwave at 50% until it stirs smooth, about 2-3 minutes. Slowly whisk chocolate mixture into brown sugar mixture until combined. Add to flour mixture until combined. Place granulated sugar and confectioner’s sugar in separate low-sided dishes. Roll dough into 1-inch balls (about 1/2 ounce each). Drop balls into granulated sugar. Roll to coat evenly. Repeat in powdered sugar. Place on prepped baking sheets. Bake 12 minutes or until set but centers are still soft. Be careful not to over bake. Makes 54 cookies.

-Recipe from Blue Ribbon Group (Inspired by Iowa State Fair Gold Medal Flour Cookie Contest, 2015)