Orange & Espresso Brownie Crinkle Cookies
Yes please! These are both fudgy and crunchy and totally amazing, one of our managers started making these a few years ago and they are another on regular rotation for fall and winter cookies!
For a more kid-friendly classic brownie adaptation, use a classic EVOO and leave out the coffee.
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- ¼ cup Blood Orange EVOO (or use a classic like House Blend, Olio Santo if you don't care for orange)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons finely ground espresso or coffee
- ¼ cup confectioners sugar
Preheat oven to 350 degrees and prepare cookie sheets with parchment paper or silicone liners. In a medium bowl, beat together the cocoa powder, sugar and olive oil. Add eggs, one at a time, beating until the eggs are fully incorporated.
In a small bowl whisk together the flour, baking powder, ground coffee and salt. Add the dry ingredients, slowly, into the wet ingredients until the dough comes together. Refrigerate the dough in the bowl for at least 2 hours or overnight.
Portion dough with a tablespoon scoop, then roll each portion into a ball. Roll balls in the confectioner’s sugar until fully coated and place onto the prepared cookie sheets.
Bake for 10-12 minutes or until the tops of the cookies looked cracked. Cool cookies on the cookie sheet for 5 minutes and then transfer to wire racks to cool. Yields 3 ½ dozen cookies.
Adapted from recipe via COOC