CHOCOLATE-MINT CRINKLES

Chocolate-Mint Crinkles image

Provided by Carol Harlow-Carlson

Categories Cookies

Time 30m

Number Of Ingredients 13

2 c all purpose flour
1 c dutch process cocoa, unsweetened
1 tsp baking powder
1 tsp salt
1 tsp instant espresso powder
1 c butter, room temperature
3 c sugar
4 large eggs
2 tsp vanilla extract
2 tsp peppermint extract
16 oz semi-sweet chocolate chips
FOR GARNISH
2-3 candy canes, crushed in plastic bag with rolling pin

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.