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Chocolate Mint Crinkle Cookies
The perfect addition to your holiday baking repertoire, these brownie-like cookies are made with melted chocolate for an extra fudge-like texture. Remember, the dough will need to chill for a minimum of 1.5 hours. Recipe courtesy of Chef Mary Jane Feeke.
Updated
Ingredients
- 1 cup granulated sugar (250 mL)
- 1/3 cup canola oil (75 mL)
- 2 eggs
- 1 1/2 cup semi-sweet chocolate pieces, melted and cooled (375 mL)
- 1 1/2 tsp vanilla (7 mL)
- 1/4 tsp mint flavouring (1 mL)
- 1 1/2 cups all-purpose flour (375 mL)
- 1 1/2 tsp baking powder (7 mL)
- 1/2 tsp salt (2 mL)
- 1/2 cup confectioner's sugar (125 mL)
Directions
- In large bowl, beat granulated sugar and canola oil together. Stir in eggs, one at a time. Beat well.
- Add chocolate, combine and then add vanilla and mint flavouring.
- In a medium bowl, combine flour, baking powder and salt. Add flour mixture to chocolate mixture. Combine well. (Dough is sticky and firm)
- Cover and refrigerate for a minimum of 1 ½ hours and no longer than 3 hours.
- Preheat oven to 350°F (180°C). Place parchment paper on cookie sheet.
- Form 1 inch (2.5 cm) balls of dough with your hands. Place confectioner’s sugar in a small bowl or on a rimmed plate. Roll the balls around in the confectioner’s sugar to coat. Place coated balls 1 inch (2.5 cm) apart on cookie sheets.
- Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in centre. Immediately remove from cookie sheets to cooling racks.
- Optional: Decorate each cookie with your favourite chocolate ganache and a dash of sprinkles.
Photography: Shel Zolkewich
Nutritional Analysis
| Calories | 108 |
|---|---|
| Total Fat | 4.6 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 11 mg |
| Sodium | 46 mg |
| Carbohydrates | 16.4 g |
| Fiber | 0.6 g |
| Sugar | 11.7 g |
| Protein | 1.3 g |
| Potassium | 36 mg |
