How fun are crackle cookies ~ they are delicious and so festive! The powdered sugar looks like a lovely dusting of snow on top of the cookies, putting me in a holiday frame of mind. Considering we have no snow on the ground, a little winter reminder is very welcome. (We live in Minnesota, it’s winter, where is our snow???) So this year, at least for now, we all can enjoy our snow vicariously through these crackle cookies. I could definitely get used to the powdered sugar variety of snow…especially on top of chocolate cookies. Even better…on top of mint chocolate cookies. These Chocolate Mint Crackle Cookies are perfectly chewy without being cakey. They are chocolate with a hint of mint. They are classic holidays cookies at their finest. This winter is looking better already!
- 2 ounces bittersweet chocolate, finely chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup unsweetened Dutch-process cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup (1/2 stick) light butter, melted
- ¾ teaspoon pure mint extract
- ½ cup confectioners' sugar
- Melt chocolate in a heat-proof bowl over a pot of simmering water (or using a double boiler), stirring frequently.
- In a small bowl, mix together flour, baking powder, and cocoa.
- In a medium bowl, whisk together sugar, eggs and butter. Gradually whisk in melted chocolate and mint extract, until smooth. Fold in flour mixture until combined. Refrigerate until firm, at least 3 hours to overnight.
- Preheat oven to 325 degrees. Roll tablespoons of dough into balls, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake for about 15 minutes, or until slightly firm in center.
- Let cool slightly on cookie sheets for 5 minutes and then transfer cookies to wire racks to cool completely.
Source: Martha Stewart Living, December, 2011
