With their intense chocolate taste and fudgy consistency, these chocolate peppermint crackles are almost more ‘brownie’ then cookie. But we’re not complaining. Coat the balls thoroughly in granulated sugar and watch as they flatten and ‘crack’ as they bake. If you are looking for more of a snow-ball effect, try rolling them in icing sugar.
Makes 18 – 24 Cookies
1/4 cup chopped bittersweet chocolate
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup unsweetened Dutch-process cocoa powder, sifted
1 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
1 tsp pure peppermint extract
1/2 cup granulated sugar for rolling
- Melt chocolate in a small pan set over very low heat. Stir constantly until smooth. Remove from heat and let cool.
- In a medium bowl, whisk together flour, baking powder, salt and cocoa in a small bowl. Set aside.
- Using an electric mixer, beat together granulated sugar, eggs and melted butter in a medium bowl. Gradually whisk in melted chocolate and peppermint extract until smooth. Stir in flour mixture. Cover with Saran wrap and refrigerate until firm, at least 3 hours.
- Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in granulated sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1-inch apart. Bake until slightly firm in the center, about 15 minutes.
- Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.