Chocolate Peppermint Crinkle Cookies
From Sloane Papa
Serves ?? (not sure)
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
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, oil, eggs, vanilla, and peppermint extract.
Gently fold the dry ingredients into the wet until just combined. Do not over-mix!
Cover the bowl and chill in the fridge overnight.
When ready to bake the cookies, preheat the oven to 350° F (180° C) and line two baking sheets with parchment paper.
Using a 1 Tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.
Place cookie dough on the prepared baking sheet about 1 inch apart.
Bake the cookies for about 8-10 minutes or until puffed up and cracked.
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