Friday, December 20, 2013

Mint Chocolate Crinkles

Just a quick post for you because holy smokes, it's almost Christmas!

But if you have time to squeeze one more cookie in, please consider these.  Chocolate Crackles (or Crinkles as my mom always called them) are a soft, chewy, fudgy, brownie-esque cookie, rolled in powdered sugar.  They are pretty well known, a staple on my family's cookie tray, and super Christmasy.

My dear friend Amanda, of course, found a way to improve on perfection once again, as she is wont to do, by putting mint extract into the mix.

I brought these into work and they were very well-received.  Many folks likened them to Thin Mints (among the highest compliments) and one guy called them "black tar heroin", which I'm going to also take as a compliment.

Merry Christmas!

Mint Chocolate Crinkles
(adapted from allrecipes and Amanda <3)

1 cup unsweetened cocoa powder (I used 1/2 cup dutch pressed and 1/2 cup normal)
2 cups granulated white sugar
1/2 cup vegetable oil
4 eggs
1 tsp mint extract
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup powdered sugar (to roll cookies in)

In a medium bowl, whisk together flour, baking powder, and salt.  

In the bowl of a stand mixer with paddle attachment, mix cocoa, granulated sugar, and vegetable oil until combined.  Beat in eggs one at a time, then stir in the mint extract.  Slowly stir the flour in to the cocoa mixture until combined.  The dough will be the consistency of cake batter.  Don't be scared.

Cover the dough and either freeze it for 45 minutes, or refrigerate for about 2 hours.

Preheat the oven to 350 and line a pan with parchment paper.

Using a cookie scoop, roll into balls about 1 inch in diameter and drop into powdered sugar, thoroughly coating. 

Place on pan, about 1.5 inches apart.  Bake in the center rack for 10-12 minutes.  Remove from the oven and allow to cool on the pan about 5 minutes before removing to wire rack to cool completely.

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