Directions: |
Directions:1. Preheat oven to 325º. Line cookie sheets with parchment paper
2. In medium mixing bowl stir together - flour, cocoa powder, baking powder, baking soda, and salt (add espresso powder if using)
3. Add brown sugar, eggs, and peppermint extract to a large mixing bowl. Whisk together until light and frothy.
4. In microwave safe bowl add the butter, cut into tablespoons and the chocolate bar, broken into pieces. Microwave for 30 seconds, and stir. Microwave another 15 seconds, stir again. Continue microwaving in 15 second increments, stirring between microwaving until fully melted. Be careful not to overheat chocolate, giving a good stir at each break helps it melt faster.
5. Add the chocolate to the wet ingredients. Stir together.
6. Stir the flour mixtures into the wet ingredients. Combine crushed candy canes at this time, if using. Once fully combined let the batter rest for 15 minutes. Before resting the batter, it will appear almost like brownie batter texture, allowing it to rest will thicken, allowing it to be rolled.
7. While the batter is resting, add granulated sugar to plate and powdered sugar to another plate.
8. Once batter has set, use Tbs. to scoop the batter, drop the Tbs. of batter onto the plate of granulated sugar. Roll the batter in sugar, forming a ball.
9. Transfer the the batter ball onto the powdered sugar plate and roll to cover. Transfer to parchment paper. Repeat until batter is gone.
10. Bake for 12 minutes. The cookies will look raw in the cracks when done. |
This recipe for Chocolate Peppermint Crinkle Cookies is from