Chocolate Mint Crack
This is Cookiechick's pick for 2020. In my ongoing obsession with chocolate mint cookies, I picked these. I had never made a crinkle cookie before and these called out to me. Thick, rich, and fudgy with a cool mint topping, I think these are my favorite of the few I have tried in the last several years. My additions to the recipe include using a couple tablespoons of black cocoa and espresso powder to increase the chocolatey goodness. Originally named Mint Crackles, Randal renamed them Chocolate Mint Crack after seeing how many Eris shoved down her throat
Ingredients
| 1 cup | flour |
| 1/2 cup | unsweetened cocoa powder (including 2 Tbsp black cocoa) |
| 1 tsp | baking powder |
| 1/4 tsp | baking soda |
| 1/2 | tsp salt |
| 1 1/2 cups | packed brown sugar |
| 3 | large eggs |
| 1-2 tsp | espresso powder |
| 1 tsp | vanilla |
| 4 ounces | unsweetened baking chocolate, chopped |
| 4 ounces (1/2 stick) | unsalted butter |
| 1/2 cup | granualted sugar |
| 1/2 cup | powdered sugar |
| 2 bags (7.2 oz) | York Peppermint Thins |
Instructions
- Unwrap peppermint patties.
- Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl
- In a large bowl, whisk brown sugar, eggs, espresso powder and vanilla together.
- Melt baking chocolate and butter together using 30-60 second bursts in microwave. Stir until smooth.
- Whisk chocolate mixture into egg mixture until combined. Stir in flour mixture. Let sit for 10 minutes. Chilling dough can improve handling.
- Place granulated sugar and powdered sugar in two shallow dishes.
- Scoop dough with cookie scoop or spoon and roll into balls. Roll balls in granulated sugar and then powdered sugar until well covered.
- Place 2-3" apart on parchment lined baking sheet.
- Bake cookies, one sheet at a time, at 325F for 12 minutes.
- Immediately place one mint on each cookie and press down lightly. Cool on racks until set.