However, they look perfect.
After reviewing other recipes online, I've found that the majority of chocolate crinkle cookies contain espresso, vanilla, or cognac. I have to assume that this additional flavoring is what is missing from the San Andreas cookies. However, I have attempted an espresso-chocolate crinkle cookie from the December 2008 issue of Cooking Light. This recipe called for instant espresso granules, which I couldn't find. Since several commenters stated that they used a shot of espresso instead, this is what I used. The cookies tasted fairly good, but they were not pretty to look at, and I didn't care for the texture.
However, the point of this post is not to complain about failed attempts at chocolate crinkle cookies. I want to perfect a recipe for these cookies, maybe using cognac, though espresso or vanilla would be easier. Does anyone have any ideas or alternate, better recipes for such cookies? I am not an extremely experienced baker, so I am not entirely sure where to begin here, except to add vanilla to the San Andreas recipe. As you can probably tell from the picture, these cookies look beautiful, so the flour and baking powder ratio is correct, I think. In place of almond meal, I crushed some slivered almonds in a zip-lock bag with a rolling pin. This doesn't really add to the flavor, but it does lend a nice, crunchy texture to the otherwise rather cake-like cookies.
I used Ghiradelli chocolate chips, which I have had success with before, and they melt down (and taste) much better than most chocolate chips. However, now I am wondering if that was a good idea.
If anyone has any thoughts, or experiences making this type of cookie, please share. I'd love to find a way to make them more flavorful. When I make them again, I will report back to record my progress. I'm looking forward to hearing your ideas.
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