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Chocolate Peppermint Crinkles

Rich, chocolate flavor paired with cool peppermint. The key to getting that bright white exterior is thickly rolling the cookie dough in both the granulated and powdered sugars. These are SO GOOD and so pretty!!!
5 from 1 review
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Course: Dessert
Cuisine: Cookies
Keyword: Chocolate, Crinkle, Cookies, Peppermint, Dessert, Baking
Servings: 24 Cookies

Ingredients

For the Cookie

  • 8 ounces semi-sweet chocolate chopped
  • 8 tablespoons (113 g or 4 oz) unsalted butter
  • 1 tablespoons (15 g) milk any fat percentage
  • 1 cup (220 g) brown sugar packed
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs room temperature
  • 1 tablespoon + 1 teaspoon (17 g) peppermint extract
  • 1 1/2 cups (203 g) bread flour
  • 1/2 cup (43 g) unsweetened cocoa powder I love Hershey’s Special Dark
  • 2 teaspoon (20 g) baking powder
  • 1 teaspoon (10 g) baking soda
  • 1 teaspoon (6 g) sea salt

For the Garnish

  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (90 g) powdered sugar sifted

Instructions

  • Put the butter, semi-sweet chocolate and milk in a large, microwave-safe bowl and melt in the microwave for about 1 minute. Take out of the microwave and stir. Stir until smooth and the mixture has no lumps. Your microwave may need 10 more seconds or 10 less…error on the side of less and then add more time in small 5 second increments so that you don’t burn your chocolate.
  • Add the brown sugar and granulated sugar to the chocolate-butter mixture and blend. Whisk in the eggs and peppermint extract. Set aside.
  • In a medium bowl, whisk together the bread flour, cocoa powder, baking powder, baking soda and sea salt.
  • Add the flour mixture to the chocolate mixture. Blend in as few strokes as possible.
  • Lay some plastic wrap on the counter, dump the dough on there, wrap tightly and refrigerate for at least 30 minutes. The dough will be sticky and tar-like…refrigeration will make it easier to handle.
  • Preheat oven to 375 degrees F and make sure you have a rack in the top 1/3 of the oven. Put 3/4 cup each of powdered sugar and granulated sugar in separate bowls to roll the cookie dough in. Cover your baking sheets with parchment paper or a silpat.
  • Get about two tablespoons of dough and plop it into the granulated sugar and cover completely. Don’t shake any sugar off…leave it pretty well coated. Then roll the balls in the powdered sugar. Again, don’t shake off the excess. Make sure the dough is covered well in both sugars.
  • Place the covered dough balls on the baking sheet, about 2 inches apart from each other. Bake for 12 minutes. Don’t over bake…they will be soft and appear underdone when you pull them out of the oven.
  • Let the chocolate peppermint crinkles cool on the sheet for 15 minutes. Then remove the cookies from the cookie sheet and place on a cooling rack. You can take it from here. Try these with coffee (in the morning) or some red wine (at noon) or some whiskey (at night).
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo