Hubby will laugh when he reads this, but I really do not fancy myself much of a baker. Yes, I do it but I do not think it is where my strong points lie in cooking. That is part of the reason I decided to do the Baker’s Dozen Cookie Challenge, well that and all the invites floating around for cookie exchanges.
While I do love my sweets, this challenge is pushing the limits of my cookie love. I foresee a break from them in the near future. Ughhhh, I am trying not to think of all the possible pounds I could gain just in doing the taste testing for each cookie. Then again that is why I am blessing all my beautiful friends and David’s co-workers with cookies.
Day 3 of the challenge, I am still working with the Bob’s Gluten Free Baking Flour. If the truth be told, I do not have a huge kitchen or place to store ingredients so I am working to use up the 5 pound bag of it instead of trying to find a place to store it. My friend Keith purchased it for me the other day, since he prefers gluten-free stuff and is always urging me to make more of it, so I had to oblige him. Of course, now he is complaining I am making him fat, but he is the one who brought the flour over. LOL, he is getting much more than he wished for!
Anyway, back to Day 3 and Dark Chocolate, Orange and Almond Crinkle Cookies. Just think of a very chocolately brownie with deep hints of orange and almond and you are picturing this cookie perfectly. They also look so yummy with their powdered sugar-coating. So rich and oh so good!
Dark Chocolate, Orange and Almond Crinkle Cookies
1 cup Bob’s gluten free baking flour
3 Tbsp. Unsweetened cocoa powder
1/2 tsp. baking powder
1/3 tsp. kosher salt
1 cup or 8 0z. Dark chocolate chips
2 Tbsp. Olive oil
1/4 cup Nutella
1/3 cup granulated sugar
1/3 cup light brown sugar
1 Tbsp. Almond extract
1 1/2 Tbsp. Orange zest
2 Tbsp. Fresh squeezed orange juice
1 cup confectioner’s sugar
Mix together the flour, cocoa powder, baking powder and salt in a large bowl and set aside until needed.
Place the dark chocolate chips, butter and Nutella in a medium-sized microwave-proof bowl and place in the microwave. Heat on intervals of 20 seconds, stopping to stir the mixture and continuing until all the chips are melted. Set aside.
Using a mixer, beat the eggs and sugar until creamy, about 3-4 minutes. Add the almond extract, orange zest and orange juice, mixing well.
Gently fold the chocolate mixture into the egg mix, followed by the flour mixture. Mixing just until no dry ingredients remain. Do not overmix.
Cook the bowl with plastic wrap and place in the fridge for at least an hour or until the mixture hardens to a fudge like texture.
Place the confectioner’s sugar in a small flat bowl.
Preheat oven to 350 ° F. Line two large cookie sheets with parchment paper.
Spoon tablespoon portions of the dough into the confectioner’s sugar, rolling the dough into sugar coated balls. Place the balls about 2 inches apart on the prepared cookie sheets.
Bake in the oven for 10 minutes or until cookies have slightly flattened out. 10 minutes gives you a cookie with a brownie-like texture, for crisper cookies, leave in the oven 2 to 3 minutes more.
Cool the cookies on the cookie sheets for several minutes before removing to a wire rack to finish cooling.
Enjoy and remember to share because it is easy to be tempted to keep these for yourself.
More lovely chocolatey cookie recipes: