Chocolate Nutella Crinkles: A chocoholic’s dream
And a special offer from Burlap & Barrel
You would think that after more than a year of developing cookie recipes I would be out of ideas, but it’s been exactly the opposite! I had SO many ideas that some of them just ended up on the cutting room floor. I had little unrealized cookie thoughts rattling around in my head, and I just didn’t have time to try them all. Today, you are the lucky recipients of that.
For today’s devilishly delicious cookie, I wondered what would happen if you used nut flour rather than the typical double-sugar coating on a chocolate crinkle-type cookie. It took a little experimentation to get these where I wanted them, and yes, I had to keep tasting them to make sure they were good. They are good. Really, really good.
The cookies were turning out quite well from the get-go, but I really wanted them to have those deep fissures that make a crinkle, well, crinkly. It turns out that dipping the cookie in water before a roll in the hazelnut flour was the magical secret. Although the hazelnut flour stuck just fine to the dough, and they cracked a little, I was looking for something more visually dramatic. Don’t ask me why I am so obsessed with my cookies cracking, but I am. If you don’t care, you can skip this step.
This dough, which is really more like a batter, can be made several days before you want to use it. You can also refrigerate or freeze the balls of dough before or after rolling in the nuts.
I hope you’ll take this one for a spin. I don’t think you’ll regret it unless you hate chocolate, and then who even are you?
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It’s Burlap & Barrel Season!
Although today’s cookie doesn’t have any spices (except for vanilla), MANY of my cookie recipes do, and I’m sure many of your favorite cookie box candidates do too. ‘Tis the season! Although I love a spice cookie anytime of year, and don’t believe they should be reserved for the holidays, now is their time to shine.
In case you haven’t already heard, the Royal Cinnamon from Burlap & Barrel is head and shoulders above the rest. I’ve been using it for years now and am bereft when it runs out. The flavor is intensely cinnamon-y, and naturally sweet with subtle floral notes. Whether you’re adding it to your morning oatmeal or to your favorite cookie recipes, it really packs a punch. Like all of their single-origin spices, it’s directly sourced from smallholder farms, so it gets to you faster, ensuring its freshness and superior flavor while supporting small farmers. The great news is, Burlap & Barrel is running a rare sale right now, especially for Susanality readers and first-time Burlap & Barrel customers. If you purchase any two spices, you will get a jar of this special cinnamon free! Just make sure to add Royal Cinnamon to your cart and enter the code CinnamonSS at checkout, or follow this link to have it applied automatically. They also have some beautiful spice bundles and gift sets that make great gifts for the cooks in your life, even if that’s you! Individual jars of spices make great stocking stuffers too.
Here are some of my favorite Burlap & Barrel spices for cookies and beyond:
Cloud Forest Cardamom Seeds (in a grinder jar!)
And many, many more! Browse them here.
And here are a few spice-y cookies to keep you busy:
Cashew Cardamom Rugelach Buns
These cookies are sort of a cross between Swedish cardamom buns and rugelach, a traditional Jewish treat. I’d love to try them with the Smoked Black Cardamom, which I imagine would pair beautifully with the cashew butter and flaky pastry-like dough.
Gingerbread-Date Biscotti
Royal Cinnamon and Buffalo Ginger take these biscotti to the next level. They’re a fun family baking project for any time over the holidays, or perfect for a last-minute gift.
Figgy Cornmeal Cookies
These cookies are irresistible! Especially when cut into the one-inch diamonds, they are so easy to pop into your mouth, and make a great addition to any cookie box or cookie plate—and they’re a great place to let superior cinnamon shine.
