Chocolate-Mint Crackle Cookies
Submitted by Natalie Vargas
Love these cookies from Martha Stewart! They are quite magical in the way they bake and crack open, and the taste is so delicious! Very popular with my family during Christmas.
Ingredients
2 oz. of bittersweet chocolate, finely chopped
1 cup of flour
1 tsp. of baking powder
1/4 cup of unsweetened Dutch-process cocoa powder, sifted
1 cup of granulated sugar
2 large eggs
4 tbsp. of unsalted butter, melted
3/4 tsp. of pure mint extract
1/2 cup of confectioners’ sugar
Directions
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring frequently
Whisk together the flour, baking powder, and cocoa in a small bowl
Whisk together granulated sugar, eggs, and melted butter in a medium bowl
Gradually whisk in melted chocolate and mint extract until smooth
Stir in flour mixture and then refrigerate until firm, about 3 hours
Preheat oven to 325 degrees
Roll dough into tbsp. size balls using your palms, then roll balls in confectioners’ sugar to coat
Place on parchment-lined baking sheets, spacing at least 1 inch apart
Bake until slightly firm in the center, about 15 minutes
Let cool slightly on sheets set on wire racks, then transfer cookies to racks to cool completely
Tip: Dough can be made and refrigerated for up to 3 days or rolled into balls and frozen for 2 weeks! Only roll in sugar right before baking.