Mint Chocolate Crinkle Cookies
You know how sometimes you're sitting there, minding your own buisness, then a really good idea comes to you? That's what happened to me. And the really good idea was "Hey! I should bake something!"
It didn't matter that I had loads of work to do and that I was procrastinating on it, I just had to bake.
The second the idea came to me, I knew what I was going to make. Mint Chocolate Crinkle Cookies.
Let me start off by telling you that these are seriously one of my favorite cookies of all time. Encompassing every cookie that I've both baked myself or just eaten, these cookies are right up there. They're soft, and rich without being overly rich. The mint cuts the chocolate a bit, but it's so good!
To make them, start with 2 eggs.
Add sugar and mix it until it's pale yellow. I would include a picture of them mixed here, but it looked too bright and didn't want to false advertise. Hope you forgive me! Once the eggs are pale yellow, you can add the flavoring. Obviously you want to add vanilla, and I added peppermint extract also to make it minty.
Either before or after the egg steps, make the chocolate. Not like make make the chocolate, with cocoa beans and stuff, just melt a cup of chocolate chips with half a stick of butter over a double boiler and let it cool to room temperature.
Also either before or after the eggs and chocolate, make the flour. That's right, go to a wheat field and grind it up. Or you could just mix flour, salt, and baking powder together. That works too.
When the chocolate's cool, add it to the eggs. Mix till it's mixed, then add the flour combination.
Chill the dough in the refrigerator for a few hours or overnight so that it becomes not sticky and easier to roll.
When the dough is sufficiently cool, roll it into approximately one inch balls, and roll those in powdered sugar. Make sure to coat coat coat the dough in powdered sugar, or they will come out of the oven and the powdered sugar will look like it disappeared!
The recipe said that it made 36, and I got 36 too! Good job recipe! Good job Elissa!
If you wanted to make these super fancy, you could crush up those starbright mints and roll the dough in them before rolling in powdered sugar!
Recipe (from Joy of Baking):
4 tablespoons (1/2 a stick) butter (unsalted is what I use, but use what you have on hand)
8 ounces (1 cup) semisweet or bittersweet chocolate, coarsly chopped (I used milk and semisweet chocolate chips)
1/2 cup granulated white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract (this was my addition. It's not in the Joy of Baking recipe.)
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Powdered sugar
1. Melt the chocolate and butter in a heatproof bowl over simmering water. Or a double-boiler if you're super fancy and have a double-boiler.
2. Beat the eggs and sugar until thick, pale, and fluffy (3-5ish minutes). Beat in the vanilla and mint extract. Add the cooled chocolate mixture and beat until they're together.
3. Whisk together the flour, salt, and baking powder in a separate bowl. Add the dry ingredients to the wet ones and stir until it's incorporated. Cover the bowl with plastic wrap and refrigerate until it's firm enough to roll into balls (a few hours is fine, overnight is fine).
4. Preheat oven to 325 F. Line your cookie sheet with parchment paper.
5. Roll the dough into 1 inch balls, then roll the balls in the powdered sugar. Make sure they're coated! Place the balls on the sheet. They don't need to be super far apart, since these don't spread that much. I fit 15 on a half-sheet sized pan.
6. Bake for 8-10 minutes. I baked mine for 10, and they were still soft and chewy and delicious. But you know your oven better than I do.
Again, these are super good and everyone loved them and you should make them! The Joy of Baking recipe is so good, and the entire website is wonderful! Check them out!
It didn't matter that I had loads of work to do and that I was procrastinating on it, I just had to bake.
The second the idea came to me, I knew what I was going to make. Mint Chocolate Crinkle Cookies.
Let me start off by telling you that these are seriously one of my favorite cookies of all time. Encompassing every cookie that I've both baked myself or just eaten, these cookies are right up there. They're soft, and rich without being overly rich. The mint cuts the chocolate a bit, but it's so good!
To make them, start with 2 eggs.
Add sugar and mix it until it's pale yellow. I would include a picture of them mixed here, but it looked too bright and didn't want to false advertise. Hope you forgive me! Once the eggs are pale yellow, you can add the flavoring. Obviously you want to add vanilla, and I added peppermint extract also to make it minty.
Either before or after the egg steps, make the chocolate. Not like make make the chocolate, with cocoa beans and stuff, just melt a cup of chocolate chips with half a stick of butter over a double boiler and let it cool to room temperature.
Also either before or after the eggs and chocolate, make the flour. That's right, go to a wheat field and grind it up. Or you could just mix flour, salt, and baking powder together. That works too.
When the chocolate's cool, add it to the eggs. Mix till it's mixed, then add the flour combination.
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| It wasn't as orange as it looks here, don't worry! |
When the dough is sufficiently cool, roll it into approximately one inch balls, and roll those in powdered sugar. Make sure to coat coat coat the dough in powdered sugar, or they will come out of the oven and the powdered sugar will look like it disappeared!
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| Pre Bake |
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| Post Bake |
If you wanted to make these super fancy, you could crush up those starbright mints and roll the dough in them before rolling in powdered sugar!
Recipe (from Joy of Baking):
4 tablespoons (1/2 a stick) butter (unsalted is what I use, but use what you have on hand)
8 ounces (1 cup) semisweet or bittersweet chocolate, coarsly chopped (I used milk and semisweet chocolate chips)
1/2 cup granulated white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract (this was my addition. It's not in the Joy of Baking recipe.)
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Powdered sugar
1. Melt the chocolate and butter in a heatproof bowl over simmering water. Or a double-boiler if you're super fancy and have a double-boiler.
2. Beat the eggs and sugar until thick, pale, and fluffy (3-5ish minutes). Beat in the vanilla and mint extract. Add the cooled chocolate mixture and beat until they're together.
3. Whisk together the flour, salt, and baking powder in a separate bowl. Add the dry ingredients to the wet ones and stir until it's incorporated. Cover the bowl with plastic wrap and refrigerate until it's firm enough to roll into balls (a few hours is fine, overnight is fine).
4. Preheat oven to 325 F. Line your cookie sheet with parchment paper.
5. Roll the dough into 1 inch balls, then roll the balls in the powdered sugar. Make sure they're coated! Place the balls on the sheet. They don't need to be super far apart, since these don't spread that much. I fit 15 on a half-sheet sized pan.
6. Bake for 8-10 minutes. I baked mine for 10, and they were still soft and chewy and delicious. But you know your oven better than I do.
Again, these are super good and everyone loved them and you should make them! The Joy of Baking recipe is so good, and the entire website is wonderful! Check them out!
Do 112 questions or... bake cookies! It was worth it because they were soooooooooooo good! I must have more!
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