Chocolate Crinkles with Sambuca and Coffee Extract

by Michael on December 23, 2010 · 9 comments

I’m going to keep this short and sweet today. And what’s sweeter than a last minute cookie recipe to make for your family for the holidays. Nothing says happy holidays like a batch of chocolate crinkles, specifically a batch of grown-up cookies with hints of coffee and licorice. It adds to the flavour and texture profiles.

The only way to ensure a chewy, domed batch of crinkled goodies is to refrigerate them for a few hours. Chilling the cookie dough allows them to hold their shape and the chewy texture is properly attained. The extra few hours in the prep time only enhance the finished batch and it’s definitely worth the wait.

Ready, set and go. These are ready for the oven!

Hot out of the oven, these cookies have a slight crispiness to the outside and are soft and chewy in the middle. Bake as many of these as you can eat in a day. These are best eaten while warm and fresh. They do last up to a week when properly stored but nothing touches the flavour and texture of those first few hours.

These are perfect for the holidays. Beautifully flawed and incredibly tasty.
Happy Eating!! Happy Holidays!

Chocolate Crinkles

The Goods:

  • 1 tbsp.unsalted butter
  • 250 grams semisweet chocolate, chopped
  • 1/4 cup Sambuca
  • 4 eggs, room temperature
  • 1 1/2 cups sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. coffee extract
  • 1/2 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup icing sugar


  1. Using a metal bowl over a medium pot with 2 inches of simmer water, add the butter. Stir until melted and dd the chopped chocolate. Stir until just melted and remove from the heat. Set aside.
  2. Using an electric mixer, whip the eggs with sugar, vanilla, Sambuca and coffee extract until both pale and thick, about 5 minutes. In a separate bowl, combine sifted flour, baking powder and salt.
  3. Stir the melted chocolate into the egg mixture until incorporated. Stir in the flour mixture and stir until just combined. Cover with plastic wrap and chill for at least 3-4 hours before baking.
  4. Preheat oven to 325 degrees.
  5. Spoon the cookie batter by tablespoons and roll gently to shape into a 1″ ball. Roll the cookie in icing sugar until completely covered. Place gently on a parchment-lined cookie sheet, leaving 2 inches between the cookies.
  6. Bake for 20 minutes, or until you lift a cookie off the tray and it comes off cleanly.
Crinkles have a lovely crisp exterior and a soft and chewy middle. Fudge heaven.
These cookies make fantastic gifts! If you don’t eat them all first!

Leave a Comment

{ 9 comments… read them below or add one }

Amy December 23, 2010 at 8:45 pm
theveggie December 23, 2010 at 10:53 pm
Michael Lewicki December 24, 2010 at 6:30 am
Medeja December 24, 2010 at 6:39 am
K o r i December 24, 2010 at 8:52 am December 24, 2010 at 9:56 am
Michael Lewicki December 24, 2010 at 1:56 pm
Wilde in the Kitchen December 25, 2010 at 12:46 pm
Michael Lewicki December 28, 2010 at 8:49 pm

Previous post:

Next post: