Fernet Chocolate Espresso Crinkle Cookies
Servings: 24
Ingredients
- ½ cup flour
- ¼ cup unsweetened cocoa powder
- 3 teaspoons espresso powder
- 1 teaspoon baking powder
- pinch of salt
- 4 tablespoons butter room temperature
- ⅔ cup brown sugar
- 1 egg
- 4 ounces bittersweet chocolate 60% cacoa; melted and cooled
- 3 tablespoons Fernet Branca
- powdered sugar
Instructions
- Combine the dry ingredients (flour, cocoa powder, espresso powder, salt) in a large mixing bowl.
- In a separate bowl, cream the butter and brown sugar, then add egg.
- Mix the melted chocolate into the wet ingredients.
- With a mixer set to low speed, gradually add the flour mixture and Fernet to the wet ingredients.
- Wrap the dough in plastic wrap and freeze for a minimum of one hour.
- Scoop and shape the dough into 1” balls, and roll in a bowl with powdered sugar to cover the entire surface.
- Place dough balls onto baking sheets lined with parchment paper.
- Bake at 350° F for approximately 12 minutes.
- Cool on a wire rack and optionally dust with more powdered sugar.
Notes
Original credit for this recipe goes to Meagan of The F&B Department. Her site is no longer active and appears that the domain has been turned into a spammy review site. If you enjoy this recipe, give her a high five on Twitter and let her know The Humble Garnish sent you her way.
Twitter: @FBDepartment
Instagram: @fandbdepartment
Instagram: @fandbdepartment