Chocolate peppermint crackle cookies for me were always those cookies that sounded so appealing in theory – dark chocolaty cookies with just a hint of peppermint, perfectly crackled snow white tops, crisp on the outside, cake-like in the middle.
But, mine never tasted or looked that good in reality and I tried several versions. I hated being disappointed in the result, so I stopped making them,
Until…….I found this recipe. (On a side note, Simply Scratch is a GREAT blog for any kind of recipe! She has some of the best step by step pictures.)
Anyway, back to chocolate peppermint cookies....these are truly the perfect one! I simplified the recipe just slightly as I didn't have fresh mint available, but I can’t wait to try it again this summer when my mint plant is booming.
Another unique part of this recipe is rolling the cookie dough in granulated sugar before rolling it in powdered sugar. It keeps the cookie from absorbing the powdered sugar so they stay perfectly white. Since the dough does have to rolled into balls, then rolled in sugar twice, it’s a great one to make with friends or family so you can get a few helpers!
Dark Chocolate Peppermint Crackle Cookies
1-1/2 cups All Purpose Flour
1/2 cup Sugar
1/4 cup Unsweetened Dark Chocolate Cocoa Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
7 ounces Semi-Sweet Chocolate, broken into pieces
3 whole Eggs, lightly beaten
6 tablespoon Unsalted Butter
1 teaspoon Real Vanilla Extract
½ - 1 tsp peppermint extract
1/2 cup (or more) granulated sugar, for rolling the cookie dough
1/2 cup (or more) powdered sugar, for rolling the cookie dough
Preheat oven to 350 degrees and place rack in the middle of your oven.
Sift together the flour, cocoa, baking powder and salt. Set aside.
In a sauce pan over the lowest setting melt the chocolate and butter. Stir often to avoid scorching and remove when only a few lumps remain. Stir until completely melted then pour into a large bowl. Add the sugar to the chocolate and stir. When the chocolate has cooled a tad, gradually add eggs and vanilla and stir.
Add a third of the dry ingredients to the chocolate mixture, mix by hand. Repeat until all the dry ingredients are incorporated. Cover with plastic wrap and refrigerate for at least one hour.
Using a tablespoon or small ice cream scoop, measure and roll into uniform balls. Roll the cookie balls in granulated sugar and then powdered sugar, then place the cookie balls an inch apart on a lined or greased, rimmed baking sheet. Slide into oven and bake for 10-12 minutes depending on your oven. Remove and let cool on the pan for 5 minutes then remove to cooling rack to finish. Makes 3 dozen cookies.
Try to avoid eating them all off the cookie sheet! They are even better while still warm. I suggest taking a break from your holiday baking for a glass of milk and a cookie or two. :)