Chocolate Hazelnut Crinkle Cookies
Who doesn't love soft, super chocolatey cookies? These Chocolate Hazelnut Crinkle Cookies fit that bill and oh yeah, they are spiked with hazelnut liquor!
Ingredients
- 1 cup granulated sugar
- 1 Stick butter
- 2 large eggs
- 3 tablespoons hazelnut liquor
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioner's sugar or icing sugar for coating
Instructions
- In a stand mixer or in a large-sized bowl with a hand mixer, mix together white sugar and butter for 3 minutes on high speed. Beat in eggs one at a time, until fully incorporated. Add the hazelnut liquor.
- On slow speed add the cocoa powder, salt and baking powder until incorporated.
- Add the flour and mix until a dough forms (do not overbeat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight. The dough will be sticky.
- When ready to bake, preheat oven to 350°F.
- Line 2 cookie sheets with parchment paper (baking paper or a silpat sheet). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
- Add the confectioner's sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners' sugar and place onto prepared cookie sheets.
- Bake in preheated 350-degree oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies).
- The cookies will come out soft from the oven but will harden up as they cool.
- Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks.
- Store in airtight containers to prefent the cookies from hardening.
Notes
If you don't want to use hazelnut liquor, you can substitute 2 teaspoons of hazelnut extract to the mix instead!