Description
These irresistibly cakey cookies have a deep, dark chocolate flavour with a festive hint of peppermint. They're rolled in icing sugar before baking to create a snowy white coating that crackles as it bakes to reveal the dark chocolate underneath.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup butter, softened
- 2 eggs
- 1/2 tsp peppermint extract
- 1/4 cup icing sugar
Instructions
- In a large mixing bowl, sift together flour, cocoa, baking powder and salt.
- In a second mixing bowl, cream together butter and sugar until combined. Beat in the eggs one at a time, mixing well after each addition. Add the peppermint extract and the dry ingredients, and stir until a thick dough comes together. Cover the bowl with plastic wrap and chill until firm, about 1 hour.
- When ready to bake, preheat oven to 400F and line a large baking sheet with parchment.
- Using a tablespoon measure, scoop out dough and roll into balls. Roll the balls in icing sugar until coated, and place on the prepared baking sheets, spacing them 2” apart.
- Bake in preheated oven for 8-10 minutes, or until the cookies are just barely set with deeply crackled tops. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool off completely before transferring to an airtight tin for storage.
Notes
Making in Advance: The prepared dough can be stored in the fridge overnight, then baked as usual.
Storage: Finished cookies will keep for up to a week in an airtight container. I don’t recommend freezing the finished cookies as the icing sugar coating won’t survive thawing.
- Prep Time: 1 hr 10 mins
- Cook Time: 10 mins
- Category: Cooies
- Method: Baked
- Cuisine: Canadian