Chocolate Peppermint Crinkle Cookies by Tom
We were watching " The Great American Baking Show" and one of the contestants was making a chocolate cake flavored with peppermint. I thought this sounded pretty good and guessed I would be able to find many recipes that used both ingredients in order to make cookies. I was right!
But the one I found, and ultimately modified, started off as a gluten-free recipe from Heartbeet Kitchen. The pictures made their cookies look really good.
What I am offering today is a modification of the Heartbeet Kitchen Fudgy Gluten-Free Peppermint Chocolate Crinkle Cookies. If you want to use the gluten-free recipe, just substitute teff flour for wheat flour.
The finished product was very fudgy and full of peppermint flavor. This was exactly what I was aiming for.
---Tom
(adapted from HeartbeetKitchen.com)
Makes approx. 36 cookies
4 tablespoons unsalted butter
6 1/2 ounces dark chocolate
2 large eggs
1 egg white
2/3 cup granulated sugar
2 tablespoons dark, Dutch processed cocoa powder
1 1/3 cup all-purpose flour
1 tablespoon corn starch
pinch of salt
1 1/4 teaspoons pure peppermint extract ( or 1 drop peppermint oil)
powdered confectioners sugar for rolling the cookie dough balls in
Over low heat, melt the butter and dark chocolate in a small sauce pan. It is very important to constantly stir the entire time. Once the chocolate is just melted, remove from the heat and set aside for at least 3 minutes to cool.
In a medium sized bowl, whisk the eggs, egg white and sugar until light colored and frothy with little bubbles sneaking out of the top. I found it easiest to do this in our stand mixer with the wire whisk attachment.
Slowly pour in the chocolate mixture and continue whisking to incorporate.
Add the cocoa powder and stir. Next add the flour in two additions. Then the corn starch, salt and peppermint. Whisking the whole time until there are no more streaks of flour visible.
2023 Update: The key is to refrigerate the dough for at least an hour to make the dough stiff enough to use.
Cover the bowl with a cloth and freeze for 20 minutes or refrigerate for an hour. This stiffens the dough.
Preheat the oven to 350 degrees.
When the cookie batter is stiff, use a 1 T. cookie scoop to make tablespoon-sized balls. Drop the balls in the confectioners sugar and roll around until completely covered. Place on a parchment paper covered cookie sheet and lightly press down to slightly flatten the cookies.
Bake for 11 minutes and take out from the oven. Cool initially on the cookie sheet until firm enough to transfer to a wire rack.
The cookies tasted great. I will definitely make these cookies again.
---Tom
Cover the bowl with a cloth and freeze for 20 minutes or refrigerate for an hour. This stiffens the dough.
Preheat the oven to 350 degrees.
When the cookie batter is stiff, use a 1 T. cookie scoop to make tablespoon-sized balls. Drop the balls in the confectioners sugar and roll around until completely covered. Place on a parchment paper covered cookie sheet and lightly press down to slightly flatten the cookies.
Bake for 11 minutes and take out from the oven. Cool initially on the cookie sheet until firm enough to transfer to a wire rack.
The cookies tasted great. I will definitely make these cookies again.
---Tom