Who can resist a cookie with a powdery sugar overcoat and dark chocolate peeking out from the crinkles?
When I was young, I would seek out those chocolates the shape of an orange that had to be banged on a table in order to get the slices to come apart – Terry’s Chocolate Orange, I think they were called. The reward? Delicious orange-slice-shaped wedges of chocolate infused with orange flavor. With this holiday favorite in mind, I added essence of orange to my chocolate crinkles. I also put in chopped pecans for another layer of flavor and a little crunch. Voila, a new holiday favorite is created!
Chocolate Orange Pecan Crinkles
- 1 cup Dutch process cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp pure vanilla extract
- 1 tsp orange extract
- 1/2 tbsp orange zest
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped pecans
- 1/2 cup confectioner’s sugar
- In a large bowl, whisk together cocoa powder and granulated sugar.
- Stir in vegetable oil.
- Mix in eggs, one at a time.
- Stir in vanilla and orange extracts and zest.
- Sift flour, baking powder and salt into the cocoa mixture.
- Fold in chopped pecans.
- Refrigerate for about 45 minutes so the dough is nice and firm.
- Place confectioner’s sugar in a zip top bag.
- Preheat oven to 350 degrees F (175 C). Line a baking sheet with parchment paper.
- Using a cookie scoop, or a small ice cream scoop, scoop out a dough ball and drop it in the confectioner’s sugar, making sure it is well covered.
- Place sugar covered dough balls on parchment-lined baking sheet. Repeat until you’ve filled a baking sheet with 12 cookies.
- Bake for 15 minutes. Let cool on baking sheet for a minute before removing to wire rack.
Makes 30 generous cookies.