Orange, Almond and Dark Chocolate Crinkle Cookies

Note there is additional inactive chilling time: 30 minutes.

Preheat your oven to 350 F and line two large baking sheets with silicone baking mats or parchment paper, or spray generously with a non-stick spray (these cookies will stick if you don’t).

In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

In a heavy-bottomed saucepan, combine the dark chocolate, butter and Nutella. Heat over medium-low heat and stir continuously until the chocolate is completely melted and smooth. Remove from heat and set aside to cool slightly.

In the bowl of your stand mixer, with paddle attachment fixed, beat the eggs and sugar together for 2-3 minutes, until smooth, creamy and bubbly. Add the almond extract, orange zest and orange juice and beat again to combine.

Gently fold the melted chocolate mixture into the eggs mixture, being careful not to over-mix. Next, gently fold the flour mixture into the chocolate and egg mixture, just until no dry ingredients remain. Be careful not to over-mix. Cover the bowl and place in the fridge to harden slightly, about 30 minutes.

Add the confectioners’ sugar into a shallow bowl.

Remove the bowl from the fridge, and with a cookie scoop, drop tablespoon-sized dollops of dough into the bowl with the confectioners’ sugar. Roll the dough into balls in the confectioners’ sugar until completely coated. Place on the prepared cookie sheets leaving at least an inch between each.

Bake the cookies for 10 minutes, or until the cookies have flattened slightly and have a crinkled look. If you want cookies to be more crisp, leave them in the oven for 2-3 more minutes.

Remove from oven and let them cool on the baking sheets for 2-3 minutes before you transfer cookies to a wire rack to cool the rest of the way.

Store in an airtight container for about a week. Enjoy!

Inspired and slightly adapted from Bakers Royale Peppermint Crinkle Cookies.