Holy bombogenesis, Batman! Ever since the first week of the new year, old man Winter has made his presence felt with a lovely hurricane-powered snow storm and bunch of incredibly bitter cold days… The past couple mild winters have basically said, “HONEYMOON OVER!” to this California girl!
I will say, there are a few really AWESOME things about snowy weather that I never got to experience and enjoy in sunny SoCal:
– working from home
– staying in pajamas all day
– keeping warm by cooking and baking
– TV, movies and music quietly in the background all day long
– a warm raging fire in the fireplace (if I had one…)
I have most recently enjoyed taking advantage of four of the five above AWESOME snow day perks, admittedly more often than I would have guess this winter season. And I sure do love baking a quick and super easy batch of chocolate peppermint crinkle cookies which not coincidentally resemble so much of the winter wonderland in the northeast!
This is obviously a huge favorite around the holidays, but I love chocolate and peppermint year-round, so I say make them whenever you want – TREAT YO SELF!
I’ve tried a few different recipes over the years, and I’ve finally tweaked them enough be super happy and have a fail-proof recipe of my own. These are fudgy without being too overbearing (although a glass of milk does go really well with ’em), and minty without having gritty pieces of candy cane to contend with.
Without further ado!!!
Chocolate Peppermint Crinkle Cookies
– 8 oz semi-sweet chocolate (either chips or chopped baking chocolate)
– 4 oz unsalted butter
– 1 TB whole milk
– ¾ c brown sugar, packed
– 2 tsp espresso powder (optional)
– 2 large eggs
– 1 TB + 1 tsp peppermint extract
– 1 ½ c flour
– 1/2 c unsweetened dutch processed cocoa powder
– 1 ½ tsp baking powder
– 1 ½ tsp salt
– ½ c or more granulated sugar for coating
– ¾ c powdered sugar for coating
1. Bring 2 cups of water in a medium pot to boil. Combine semi-sweet chocolate, butter and milk in a large glass bowl, and set the bowl over the pot as the water begins to boil to create a double-boiler. (The bowl should be bigger/wider than the pot so that the bottom of the bowl is well above the boiling water.) Melt the chocolate mixture together and stir until it is smooth, about 3-5 minutes.
2. Add brown sugar (and optional espresso powder) to the mixture and stir until it is incorporated.
3. Whisk the eggs into chocolate mixture one at a time until each is well blended. Stir in peppermint extract.
4. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
5. Slowly fold the flour mixture into the chocolate mixture, combining both with as few strokes as possible, just until there are no white streaks of flour visible.
6. Cut a 12″ x 12″ piece of plastic wrap onto your counter, and scoop the dough onto plastic wrap. Wrap tightly into a ball, and refrigerate for 30-40 minutes to harden.
7. Preheat oven to 375° F. Move the oven rack to the top third portion of the oven. Remove dough from refrigerator.
8. Place granulated sugar and powdered sugar for coating into separate bowls. Scoop approximately two tablespoons worth of dough, and use your hands to roll the dough into a ball. Drop and roll the dough ball into the granulated sugar for an even coating. Don’t shake off any of the sugar. Remove the dough ball from the granulated sugar, and do the same with the powdered sugar. Drop and roll the dough ball into the powdered sugar for an even coating. Each dough ball should be completely covered with a coating of granulated and powdered sugar.
9. Line a baking sheet with parchment paper. Space each coated dough ball on the baking sheet about two inches apart from each other. Bake for 12 minutes, and remove from oven. Cool on cookie sheet for 20 minutes before transferring to a cooling rack.
And voila – don’t be scared of the big bad cold with these babies to nosh on! Oh and be careful – these are dangerously addictive!!!