I love chocolate crackle cookies. These festive cookies, with their craggly white tops and paths of chocolate peeking through, are the ultimate Christmas cookie to me.
I decided that I wanted to change it up a bit, though, and add some mint to the mix. I've been loving chocolate and peppermint this season (but do NOT love the new Peppermint Mocha flavor of coffee at Dunkin' Donuts. Gross.), so I decided to experiment a little with these. And I am glad I did, because the peppermint really adds another delicious dimension to one of my favorite cookies in the land. These are like winter in a cookie to me - minus the whole freezing my butt off as I walk to the subway while cursing the slushy snow and hoping a cab doesn't drive through a puddle and spray me with grey gook part.
Minted Chocolate Crackle Cookies adapted from Martha Stewart
Makes about 4 dozen
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup milk
1 cup confectioners' sugar, plus more for rolling
1/2 teaspoon peppermint extract
Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate and peppermint extract. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes (I actually had to bake mine for 20 minutes, so check accordingly).
Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
I posted an espresso version of these a few days ago, so delicious! Peppermint sounds wonderful, I'll have to try it next time! Your cookies look scrumptious, I may have to make them sooner than later...
Posted by: Sarah | December 14, 2009 at 08:13 AM
You're right about the slushy snow and grey gook part, that's one of the reasons why I hate it when it snows in NYC. Snow looks pretty at first until it turns all grey and ugly! lol
I just love these cookies too! I never had the minted version of it but they sound so good!
Posted by: Jessie | December 14, 2009 at 08:52 AM
These sound so delicious. Chocolate and mint is my favorite combo.
Posted by: Nicole | December 14, 2009 at 10:31 AM
Such pretty cookies!
Posted by: Maria | December 14, 2009 at 10:46 AM
I love it. You post all of my childhood favorites. These are delicious cookies.
Mimi
Posted by: Mimi | December 14, 2009 at 11:38 AM
I looove crackle cookies too, but have never tried a minty version. Sounds awesome! Love the idea.
Posted by: kimberleyblue | December 14, 2009 at 12:56 PM
Mint and chocolate are my best friends. I want one!
Posted by: Wendy | December 14, 2009 at 01:12 PM
Ha ha - the cab visual took me back to my NYC days - when just walking through the slush to cross the street was a major undertaking.
But I agree with Wendy - mint and chocolate are some of my best friends and I want one too!
Posted by: Megan | December 14, 2009 at 01:30 PM
I think it's time for an early snack. I want some cookies!!!
Stay warm!!!
Posted by: jenn (Bread + Butter) | December 14, 2009 at 02:24 PM
the very best thing you could've done to the classic chocolate crinkle-crackle cookie is add mint. bravo!
Posted by: grace | December 14, 2009 at 04:04 PM
Not looking forward to any potential slushy snow in NY. Yikes. All we have here in LA is the rain, which isn't so fun either. But when the weather is frightful like that, there's more reason to stay in and eat cookies!
Posted by: The Duo Dishes | December 14, 2009 at 06:57 PM
These crackle cookies are one of my favorites this time of year too! I love the mint and chocolate combo but have never thought to adapt these cookies the way you did - brilliant!
Posted by: Tracey | December 14, 2009 at 08:47 PM
I love chocolate crackle cookies....and tomorrow you will see why! They are the epitome of Christmas to me...and I heart mint, so these are REALLY calling out to me!
Posted by: Jennifer | December 14, 2009 at 09:15 PM
Those sound so good! I love the combo of chocolate & mint!
Posted by: Natasha - 5 Star Foodie | December 14, 2009 at 11:08 PM
great photo!
Posted by: Csadelivery.blogspot.com | December 15, 2009 at 02:42 PM
I've never made these cookies before but they sure look delicious!
Posted by: Michele | December 15, 2009 at 06:06 PM
you are becoming quite the baker! I'm so proud of you!
Must reiterate, I wish we lived closer :-(
Posted by: Scootabaker | December 15, 2009 at 06:56 PM
Mint really makes a cookie for me. Thanks for the post - may pop these in the oven tonight!
Posted by: DailyChef | December 15, 2009 at 08:08 PM
These look so delicious! I want some!
Posted by: cheffresco | December 15, 2009 at 09:35 PM
Love the cookies... I am a huge fan of the peppermint mocha at Starbucks (but totally agree about the DD version... not good). I will have to give these a try.
Posted by: Jen @ My Kitchen Addiction | December 15, 2009 at 10:46 PM