CHOCOLATE-MINT CRINKLES
I prefer to use mini chocolate chips because there is more even distribution throughout the cookie. Not a chocolate mint fan? Don't miss out! Simply omit the peppermint extract and the crushed candy canes, and increase the espresso powder to 2 tsp - they're just as delicious! I taught my friend Leslie how to make these...
Provided by Carol Harlow-Carlson
Categories Cookies
Time 30m
Number Of Ingredients 13
Steps:
- 1. In a medium bowl, whisk together flour, cocoa, baking powder, salt & espresso powder. Set aside.
- 2. In a separate bowl, or a mixing bowl using an electric mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy on medium speed.
- 3. Add in eggs, one at a time, beating well after each addition. Scrape down the bowl, add vanilla and peppermint extract. Beat until combined.
- 4. Stir in flour mixture until incorporated, do not over beat. Fold in chocolate chips.
- 5. Pour crushed candy canes onto a flat plate. Use a tablespoon or a 1 oz. scoop to portion out balls of dough. Gently press one side of the dough ball into crushed candy canes, and lay dough candy cane side up on a parchment-lined cookie sheet.
- 6. Bake for approximately 10 minutes, in a preheated 350 degree oven. Yields approximately 4 dozen cookies.
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