Chocolate Peppermint Crinkle Cookies

Ingredients

• 1 cup all-purpose flour

• Scant ¾ cup cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup granulated sugar

• ⅓ cup + 1 Tablespoon brown sugar

• ¼ cup neutral oil

• 2 eggs, room temperature

• 1 teaspoon vanilla paste or extract

• ½ teaspoon peppermint extract

• ½ cup powdered sugar, for rolling

Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

2. In a large bowl, combine the granulated sugar, brown sugar, oil, eggs, vanilla, and peppermint extract.

3. Gently fold the dry ingredients into the wet until just combined. Do not over-mix!

4. Cover the bowl and chill in the fridge overnight.

5. When ready to bake the cookies, preheat the oven to 350° F (180° C) and line two baking sheets with parchment paper.

6. Using a 1 Tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.

7. Place cookie dough on the prepared baking sheet about 1 inch apart.

8. Bake the cookies for about 8-10 minutes or until puffed up and cracked.

9. Allow cookies to cool completely on the baking sheet before removing.

   
   Notes:

   • Chill the cookie dough. To ensure the cookie dough thickens up to the right consistency, don’t skip the chill time!

   • Use a cookie scoop. Use a 1 Tablespoon cookie scoop to portion the cookie dough into equally sized cookies.

Recipe courtesy of Katie Couric