"C is for Cookie. That's good enough for me." -Cookie Monster
National Cookie month continues! I posted a picture of this cookie a while back on my Facebook and Instagram feed and it was quickly voted the recipe most of my followers there wanted to see. It is worth their adoration, too. It is fudgy and minty and beautiful. I know it's only a little early to talk about this, but what a great addition to your holiday cookie trays this would be, am I right? They are super easy to make. Just make sure you use good quality chocolate like the mint infused Lindt chocolate bar here. Be sure to check out the interesting variations below. Also if mint and chocolate are your thing, check out these recipes here and here.
Mint Crinkle Cookies
2 cups (9 ounces)all purpose flour
1 1/2 teaspoons baking powder *
1/8 teaspoons sea salt
5 ounces unsweetened chocolate, finely chopped
8 tablespoons (4 ounces ) unsalted butter, cubed
4 large eggs
1 cup (7 ounces) granulated sugar
1 cup (7 ounces) packed light brown sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pure peppermint extract
2 ounces mint infused chocolate such as Lindt
1/3 cup mini marshmallows (stale is even better)
1. Melt the chocolate and butter together in a medium bowl; set aside.
2. Whisk together flour, baking powder and salt; set aside.
3. In the bowl of a mixer whisk together the eggs, granulated and brown sugars and extracts on medium speed until well combined and just slightly increased in volume
4. Stir in melted chocolate on low speed a. Scrape down bowl and then add in flour until almost fully combined.
5. By hand, using a rubber spatula, stir in chopped mint infused chocolate and mini marshmallows until well combined.
6. Cover dough tightly with plastic wrap and chill for at least 2 hours or over-night.
7. When you are ready to bake cookies, preheat oven to 350 Degrees F and line baking sheets with parchment paper.
8. Remove dough from fridge and using an ice cream scoop, portion out dough into approximately 2 1/2 Tablespoon balls. Coat dough thoroughly in powdered sugar. Space 2" apart on prepared baking sheets.
9. Bake cookies in preheated oven for 10-12 minutes until tops are crackled and middle appears set and is no longer glossy. Remove from oven and allow to cool for several minute before transferring to a cooling rack.
* if baking at sea level (I am at high altitude) increase baking powder to 2 teaspoons.
These cookies freeze beautifully, wrapped air-tight for up to 2 months if you want to get a head start on your holiday baking.
Chocolate Orange Crinkles- Omit pepermint extract. Increase vanilla extract to 2 teaspoons, Stir in 1/2 teaspoon fresh orange zest with eggs and sugar. Omit mint chocolate and use 2 ounces Lindt Intense Orange instead.
Mocha Crinkles: Omit peppermint extract.Increase vanilla to 2 teaspoons Stir in 1/2 teaspoon espresso powder with vanilla. Omit mint chocolate and use finely chopped good quality milk chocolate instead.
Chocolate Chili Crinkles-Omit peppermint extract. Kee vanilla at 1 1/2 teaspoons. Add 1/4 teaspoon PURE chile powder (not a spice blend chili powder) to the dry ingredients. Omit Mint chocolate and use 2 ounces of Lindt Chili Chocolate instead.
Dark Fudge Crinkles: Omit peppermint extract. Increase vanilla to 2 teaspoons. Add a little pinch of instant espresso powder to dry ingredients. Omit mint chocolate and substitute mini chocolate chips or chopped up bittersweet chocolate instead.