Chocolate Peppermint Crinkle Cookies.

#showmethecookie
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#iamtherealcookiemonster 
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#nomnomnom
Hey guys! It’s that time of year. The time of year where we have 5 hours of day light (that is actually more like gray-light? Right? Bad pun. Apologies), you blink, and you shooting-in-natural-light opportunity has passed. Drat. Despite the short days, the cookies are delicious.Also, have you seen the JT & Jimmy Fallon #hashtag skit? Of course you have. You’re with it.
(If you haven’t seen it, click here!)
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Chilled chocolate, dusty dough. Yummm . . .
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Now you see me . . .
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Now you don’t. Well, you probably do, but now I’m covered in sugar. So there.
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Peppermint get into that chocolate. It turns into something Christmasy and delightful. Like, cookies.
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These are simple & straightforward. Bring them to a Christmas party. They will be the no-nonsense guest who is assertive, naturally is the center of attention, lovely to be around, and people will remember her with fondness. She is not the passive-aggressive insecure person drinking too much in the corner. This one knows what’s up.Chocolate Peppermint Crinkle Cookies2 ounces bittersweet chocolate, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder, sifted
1 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon pure mint extract
1/2 cup confectioners’ sugar

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.

Whisk together 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. Refrigerate until firm, at least 3 hours.

Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners’ 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.

***Dough can be refrigerated for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners’ sugar just before baking. Cookies can be stored at room temperature for up to 3 days.***

Source: adapted from Martha Stewart 
Listening to: Jimmy Fallon Late Night Youtube Channel (don’t judge 🙂

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