Chocolate Peppermint Crinkle Cookies

I must seriously love you guys because I'm about to share my favourite recipe of all time with you. These are the best cookies I have ever eaten in my life. I look foward to the Christmas season all year specifically for these cookies. I don't actually remember where I go the recipe from, but I've definitely made it my own. It's not a difficult recipe at all. If you can melt some butter and chocolate and throw it all in a mixer, you can make these. The hard part is having the patience to chill the dough overnight. But it's so worth it. These cookies are soo gooey, chocolately, minty and delicious :)




I made these early in the day last Sunday and let the dough rest for a couple hours. I forgot to take photos throughout but figured the process of getting them to look like the photo was more important than the pics of mixing everything. You guys can handle that :). This recipe makes 24 cookies.

Here's what we need:
1 3/4 cups plus two tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
eight ounces dark chocolate chips
2 3/4 cups sugar, divided
1/2 cup canola oil
three tablespoons melted butter, warm not hot
two tablespoons light corn syrup
two large eggs
one large egg yolk
two teaspoons vanilla extract
1 1/2 teaspoons peppermint extract
one cup powdered sugar

1) Mix together the flour, baking powder and salt. Set aside.
2) Beat together 2 2/12 cups of sugar, oil, butter and corn syrup in a mixer with a paddle attachment.
3) Beat in the eggs, egg yolk, vanilla and peppermint extract until combined.
4) On low, mix in the melted chocolate.
5) Finally, add the flour mixture and beat until combined on a low speed.
6) Wrap dough in plastic wrap and refrigerate for a couple hours or over night.

Here is what to do when you are ready to bake.
1) Heat oven to 325 degrees and line two cookie sheets with parchment.
2) Using a small cookie scoop, scoop out 12 portions at a time and roll into balls.

That's me rolling cookie dough. It's such a time consuming process but these cookies are sooo worth it!

3) Roll the balls in regular sugar then powdered sugar. You may have to flatten them a touch.
4) Put 12 cookies at a time on each baking sheet and bake for 10 to 12 minutes if you want a chewy cookie and 12 to 14 minutes for a crisp cookie.

This was my set up. Mind you, this was taken at about 10pm. I really, really wanted these cookies!

These will be your new favourite cookies. They are perfect for just about everything around the holidays. And when the holidays are gone, make them without the mint for a perfectly crisp, gooey cookie. Enjoy!

Chocolate Peppermint Crinkle Cookies

1 3/4 cups plus two tablespoons all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

eight ounces dark chocolate chips

2 3/4 cups sugar, divided

1/2 cup canola oil

three tablespoons melted butter, warm not hot

two tablespoons light corn syrup

two large eggs

one large egg yolk

two teaspoons vanilla extract

1 1/2 teaspoons peppermint extract

one cup powdered sugar

Instructions

1) Mix together the flour, baking powder and salt. Set aside.

2) Beat together 2 2/12 cups of sugar, oil, butter and corn syrup in a mixer with a paddle attachment.

3) Beat in the eggs, egg yolk, vanilla and peppermint extract until combined. 

4) On low, mix in the melted chocolate. 

5) Finally, add the flour mixture and beat until combined on a low speed. 

6) Wrap dough in plastic wrap and refrigerate for a couple hours or over night. 

Here is what to do when you are ready to bake.

1) Heat oven to 325 degrees and line two cookie sheets with parchment. 

2) Using a small cookie scoop, scoop out 12 portions at a time and roll into balls. 

3) Roll the balls in regular sugar then powdered sugar. You may have to flatten them a touch. 

4) Put 12 cookies at a time on each baking sheet and bake for 10 to 12 minutes if you want a chewy cookie and 12 to 14 minutes for a crisp cookie.

5) Let cookies cool on cookie sheet for 2 minutes then transfer to a wire rack.