Oh, how I’ve missed you! {Chocolate Mint Crackle Cookies}

28 Nov

So, hi … it’s been awhile.  I know it’s not surprising this time of year, but things have been a little crazy lately … which has meant very little time for baking and crafting!  Some of the distractions were lots of fun {two November weddings this year!}, and some distractions were less than fun {coordinating our fiscal year-end audit at work}.  Thanks to the help of everyone in my department though, the audit went very smoothly; and I thought some kind of treat to celebrate and to offer a small thanks to my co-workers would be in order.  And what better way to unwind after the audit than trying out a new cookie recipe?!?

I love fresh mint!

So I went where I always go when I want a reliable, delicious recipe using mostly pantry ingredients – Simply Scratch!  This time it was her recipe for Dark Chocolate Mint Crackle Cookies that had me dreaming of the coming holiday season.  Long story short, these cookies made for a deliciously unexpected flavor combination, and I would definitely recommend trying them out if you’re a fan of fresh mint.

The fresh mint gives these cookies an earthy flavor that tends almost toward the savory; rather than the super-sweetness we have come to expect from the likes of Thin Mints, Grasshoppers, and other chocolate mint cookies {which I also love, for the record!}.  My only word of warning is that you may want to have a glass of milk handy when you eat these, as they have a dense, cakey texture.  I took home an empty container, so I think there were a few fans around the office as well!  As always, the recipe was easy to follow and the only change I made to her original recipe was to use regular cocoa powder rather than special dark {we were just getting back from a wedding and it’s what I had on-hand}.

Here’s the original recipe as it reads on Simply Scratch.  Enjoy!  {p.s.  stay tuned for some fun holiday crafts coming up soon :) }

{Dark Chocolate Mint Crackle Cookies}

Makes 30-36 cookies

  • 1-1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened dark chocolate cocoa powder {again, I just used regular unsweetened cocoa powder}
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup loosely packed fresh mint leaves, {10 grams}
  • 7 ounces semisweet chocolate, broken into pieces
  • 3 whole eggs, lightly beaten
  • 6 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar, for rolling the cookie dough
  • 1/2 cup 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. Place mint and sugar into a food processor and blend until it resembles coarse, wet sand.

Melted chocolate & fresh mint ... smells amazing at this point!

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 mint 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 one hour. 

Cookie Rolling Station!

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.

All ready for the oven!

Just out of the oven!


One Response to “Oh, how I’ve missed you! {Chocolate Mint Crackle Cookies}”

  1. Anonymous November 28, 2011 at 5:44 pm #

    They look perfect and perfectly delicious!

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