Chocolate Mint Crinkles
Ingredients
1 cup unsweetened cocoa powder
2 cups sugar
1⁄2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1 teaspoon mint extract
2 cups all purpose flour
2 teaspoons baking powder
1⁄2 teaspoon salt
3 ounces Guittard mint chips
1⁄2 cup powdered sugar
Instructions
1. In a medium bowl, mix together cocoa, sugar, and vegetable oil. Beat in eggs one at a time, and then stir in the vanilla and mint. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Gently stir in mint chips. Cover dough, and chill for at least 2 hours.
2. Preheat oven to 350*F. Line baking sheets with parchment paper. Roll dough into one inch balls. Coat each ball in powdered sugar before placing onto prepared baking sheets. Place cookies about 2 inches apart.
3. Bake for 10 to 12 minutes and allow to cool on the baking sheet for 10 minutes before removing to a wire rack.
Comments
This recipe makes about 30 cookies and I found it at Bonnie’s Bakery. These cookies are very minty and super chocolaty.
The dough is a pain to deal with; it’s very moist and sticky. I started off trying to deal with the dough by hand but quickly switched to spoons. I recommend using a spoon to scoop the dough from the bowl and then a second spoon to scrap the dough from the first spoon into the container with powdered sugar. (I used a large, shallow Tupperware for the powdered sugar.) The dough is much easier to deal with and roll once it is coated in powdered sugar. If you have a small ice cream scoop, that would also work well. Sadly, I’ve only got one and it’s twice as large as needed for these cookies!
Internet - Bonnie’s Bakery