Chocolate Mint Crinkles

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It’s so hard to practice while on break.  I think the most I’ve been able to commit is about 2-3 hours per day.  If that.  There are just so many wonderful things to do….like playing video games and finally being able to keep the apartment clean!  Okay, maybe that last one doesn’t happen so often, but now that Charlie has an N64 emulator, I’ve been playing a ton of Mario Kart, Mario Party, and Paper Mario.  Priorities, guys.

These chocolate mint crinkles are 1 of 3 Christmas cookies I sent out to out-of-town friends this year!  I got no complaints about if the cookies were crushed or not, so hopefully they all turned out well for everyone!!  These cookies are SO rich and amazing – basically tastes like a thin mint, but more chewy of a cookie and powdered sugar on top.  In my opinion, these make some of the best Christmas cookies – a nice cookie to offset all of the butter and shortbread cookies out there.  Hope you guys decide to try them year round!

YIELD: 30 cookies

TIME: 4 hours

INGREDIENTS
2 ounces bittersweet chocolate, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder, sifted
1 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
3/4 teaspoon pure mint extract
1/2 cup confectioners’ sugar

DIRECTIONS
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.  Mix flour, baking powder, and cocoa in a small bowl.  Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.

Preheat oven to 325 F. Roll tablespoons of dough into balls using your palms, then roll in confectioners’ sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.  Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.

Hope y’all enjoy!

xoxo, Sara

original recipe here

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