Chocolate Crinkle Cookies with Peppermint

🧂 Ingredients

• 1 oz Peppermint candy
• 2 tablespoon Butter
• ¼ cup Dark chocolate
• 4 tablespoon Peppermint syrup

  Monin, Giffard or other brand - since I didn’t had the syrup at hand, I used peppermint extract 5 drops.
• 1 cup Cake flour
• 3 tablespoon Dutch cocoa
• 1 teaspoon Baking powder
• ½ teaspoon Baking soda
• 1 pinch Salt
• ½ cup Granulated sugar
• ½ cup Brown sugar
• 1 Egg
• ½ cup Granulated sugar
• ½ cup Powdered sugar

Instructions

• 1 Place 1 oz Peppermint candy in a plastic bag and crush it with a rolling pin to
  keep things tidy. Or crush them with an electric chopper if you have one at
  hand. Set it aside for later.
• 2 Cut 2 tablespoon Butter into cubes and chop ¼ cup Dark chocolate into small
  pieces. Pop them into a microwave-safe bowl and melt in 30-second intervals,
  stirring gently with a silicone spatula each time until everything is silky
  smooth.
• 3 Stir in 4 tablespoon Peppermint syrup to cool the mixture slightly. Add 1 cup
  Cake flour, 3 tablespoon Dutch cocoa, 1 teaspoon Baking powder, ½ teaspoon
  Baking soda, 1 pinch Salt, ½ cup Granulated sugar, ½ cup Brown sugar, half of
  the crushed peppermint candy, and 1 Egg. Put on some gloves and knead the dough
  until all the ingredients come together beautifully.
• 4 Set up three small bowls: one with the remaining crushed peppermint candy, one
  with ½ cup Granulated sugar, and one with ½ cup Powdered sugar.
• 5 Scoop out the dough using an ice cream scoop and roll it into small balls. Coat
  each ball first in the crushed peppermint candy, then in the granulated sugar,
  and finish with the powdered sugar.
• 6 Arrange the cookie dough balls on a parchment-lined baking sheet, spacing them
  about 2 inches (4 cm) apart to give them room to spread.
• 7 Bake in a preheated oven at 180°C (356°F) for around 13-15 minutes, or until the
  edges start to firm up. Let the cookies cool on the baking sheet before lifting
  them off the parchment.

Nutrition Info