Chocolate-Mint Crackles

This recipe has been in my folder for years, it's from a Martha Stewart magazine date unknown. I was home yesterday getting caught up on house work and thought I'd make a quick cookie for Monday Supper (Sunday supper postponed a day!), these looked easy - although I didn't read all the way thru the instructions and realized too late the dough needed to be chilled for 3 hours, so not exactly a "quick" cookie! I got around that issue by throwing the dough in the freezer for about a half hour until the dough was chilled (but not frozen). These got mixed reviews: if you like a soft brownie-like cookie and mint then I think you'll like them, if you like thin crunchy non-minty cookies they might not be your favorite! I think they taste like Andes Mints, yum.

2 oz. bittersweet chocolate, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
3/4 teaspoon mint extract (note: I only put in 1/2 teaspoon and they're quite minty)
1/2 cup confectioners' sugar

• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until melted. (Note: I melted mine in a glass measuring cup in the microwave, follow package directions).
• In a small bowl, whisk together flour, baking powder, and cocoa.
• In a larger bowl, whisk together granulated sugar, egg, and melted butter. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture (note: I wasn't paying attention and tried to whisk in the flour but that was messy and sticky - switch to a spoon to incorporate the flour mixture). Refrigerate until firm, at least 3 hours.
• Preheat oven to 325'. Roll tagl3espoons 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. (note: mine took between 13 and 14 minutes)
• Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely. 

Makes 30 cookies. 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. 

Store cookies at room temperature for up to 3 days. 

1.30.18: baked ham and cheese sliders
1.30.17: heart cork wreath and trivet
1.30.16: sweet sunrise mocktail


Happy moment ~ no brainer, the smell of cookies baking in the oven