Chocolate Mint Crinkle Cookies
Jackie Cooks + Drinka
The most quintessential winter cookie!
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- 1 cup all purpose flour, spooned and leveled
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 tsp cream of tartar
- 1/2 cup unsalted, room temperature, butter
- 1/2 cup cane sugar
- 1/2 cup dark brown sugar
- 1 large room temperature egg
- 1 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 3/4 cup chocolate morsels; mini, semi sweet, bittersweet, white chocolate, mint morsels- the possibilities are endless
- 1 cup powdered sugar
Whisk together the dry ingredients; the flour, cacao powder, baking soda, salt, and cream of tartar. Set aside.In a stand mixer with a paddle attachment, mix together the butter and 1/2 cup cane sugar + dark brown sugar until fluffy, about 3 minutes scraping the sides as needed.Add the egg, then the extracts and mix til combined. Slowly pour in the dry ingredients and mix until it forms a dough.Stir in the chips of your choice.Refrigerate the cookie dough for a minimum of 2 hours. When ready to bake, preheat the oven to 350 degrees.Prepare two bowls; one with the extra cane sugar and one with the powdered sugar.Roll dough into 1-2" balls, roll in cane sugar, and then the powdered sugar until covered. Place the dough on a baking sheet lined with parchment.Bake in your preheated oven for 10-12 minutes, tapping the cookie pan against the oven grid half way, this has helped me achieve a chewy and fudgy center!