Dark Chocolate Mint Crackle Cookies

Dark Chocolate Mint Crackle Cookies are deeply rich, brightened with fresh mint and rolled into powdered sugar before baking.

Today I turn 31. yay. Can you hear the excitement? No? Well that’s because I’m fresh out. I literally had such a fun weekend that I don’t think I have anything left in me. I’m pooped.

I ate sushi, real sushi, for the first time! I’m officially addicted! Then we sisters (we missed you Christine 🙁 ) drank wine and ate cranberry-orange and honey sorbet along with a few too many chocolate covered almonds until way past midnight! I don’t think I’ve laughed that hard in a while.

Then the next day; my husband and our good friends Craig and Kelly, went to a Japanese steakhouse. It’s where they cook right in front of you! We watched the chef attempt to toss rice in a kids mouth only to hit his forehead, bounce an egg yolk on his spatula and light food on fire, so cool. I had the fillet and scallops and then we all went back to their house to sit outside by a fire, where we talked for hours and hours and hours. I loved it! Totally my kind of weekend; relaxing and food played a major part in it! So I think today I’m just going to be boring. Real boring. It is my birthday after all.

But, here in this household I make the birthday cakes.

I know that my youngest prefers cheese cake, my oldest daughter and husband prefer chocolate. When it comes to my birthday I chose no cake at all! I’m not a huge lover of cake and frosting, so I made cookies. And plus, a cake would be way to much work… and I was so not up for that.

Is it even possible to have too much fun? Maybe. I am 31 now. 😉

To Make These Dark Chocolate Mint Crackle Cookies You Will Need:

• unbleached all-purpose flour
• unsweetened dark chocolate cocoa powder
• kosher salt
• baking powder
• semi-sweet chocolate bars
• unsalted butter
• fresh mint leaves (about 10 grams)
• granulated sugar
• eggs
• real vanilla extract
• 1/2 cup sugar, for rolling the cookie dough
• 1/2 cup powdered sugar, for rolling the cookie dough

Here is what you’ll need.

Measure and sift 1-1/2 cups unbleached all-purpose flour, 1/4 cup unsweetened dark chocolate cocoa powder, 1/2 teaspoon salt and 1/2 teaspoon baking powder. Then just set that aside.

I enlisted the help of two very cute little girls to help me break up the 7 ounces of semi-sweet chocolate.

Chocolate and 6 tablespoon unsalted butter go into the pot. Heat on low and stir often to avoid scorching the chocolate. Pull the pan off of the heat once a few lumps remain, and continue to stir until completely melted.

While that was melting I made the mint sugar. You need about 10 grams (or about 1 cup) of mint leaves for a subtle hint of mint. If you want more of a mint ka-pow flavor, then use extract instead.

Next, add in the mint leaves along with a 1/2 cup of sugar into a food processor and blend.

Blend it until it looks like wet green sand. I’d totally dip the rim of a mojito glass into this!

Once the chocolate is melted pour it into a large clean bowl. Add in the mint sugar, stir. Sniff. Faint.

Then gently whisk 3 eggs and 1 teaspoon of vanilla.

By now the chocolate should have had the chance to cool, but still… carefully add in the egg/vanilla mixture.

Next, working in batches, add the dry, sifted ingredient and mix well after each addition.

Now it should resemble thick fudgy brownie batter. Resist the urge to dig right in, and cover with plastic wrap and chill for one hour.

Next, line a large, rimmed baking sheet.

Once the dough is chilled grab a tablespoon or a small ice cream scoop. Measure and roll by hand into uniformed balls. The colder the dough is, the easier it will be to roll.

You can totally roll them yourself, your hands will get all chocolaty and you’ll have to wash them a ton between batches…

Or you could find a willing sous chef to help! At first she doesn’t notice me, then suspicion… gotcha!!!

What I think she’s saying through her teeth is… “Mom, get that thing out of my face!”

Please don’t miss this step; rolling the balls in sugar is what helps the cookie from absorbing the powdered sugar.

Lastly, place on the baking sheet and slide them into a preheated 350 degree oven for 10-12 minutes.

They will come out crackled and smelling awesome.

My girls and I loved these Dark Chocolate Mint Crackle Cookies! They aren’t overly sweet and while the dark chocolate really stands out… you also get a nice and earthy mint background flavor as well! They’re like little rich morsels of heaven. Now I’m going to go take a nap, because I can 🙂

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 36 cookies

Dark Chocolate Mint Crackle Cookie

Dark Chocolate Mint Crackle Cookies are deeply rich, brightened with fresh mint and rolled into powdered sugar before baking.

Prep Time: 20 minutes mins

Cook Time: 12 minutes mins

Additional Time: 1 hour hr

Total Time: 1 hour hr 32 minutes mins

Ingredients

• 1½ cups unbleached all-purpose flour
• 1/2 cup sugar
• 1/4 cup unsweetened dark chocolate cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup loosely packed fresh mint leaves, {10 grams}
• 7 ounces semi-sweet chocolate, broken into pieces
• 3 large eggs, lightly beaten
• 6 tablespoon unsalted butter
• 1 teaspoon real vanilla extract
• 1/2 cup sugar, for rolling the cookie dough
• 1/2 cup powdered sugar, for rolling the cookie dough

Equipment

• Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

Instructions 

• Preheat oven to 350° and place rack in the middle of your oven.
• Sift together the flour, cocoa, baking powder and salt. Set aside.
• Place mint and sugar into a food processor and blend until it resembles coarse wet sand.
• In a sauce pan over the lowest setting melt the chocolate and butter. Stir often to avoid scorching and remove when only a few lumps remain. Stir until completely melted then pour into a large bowl. Add the mint sugar to the chocolate and stir. When the chocolate has cooled a tad, gradually add eggs and vanilla and stir.
• Add a third of the dry ingredients to the chocolate mixture, mix by hand. Repeat until all the dry ingredients are incorporated. Cover with plastic wrap and refrigerate for one hour.
• Using a tablespoon or small ice cream scoop, measure and roll into uniform balls. Roll the cookie balls in granulated sugar and then powdered sugar, then place the cookie balls an inch apart on a lined or greased, rimmed baking sheet.
• Slide into oven and bake for 10-12 minutes depending on your oven. Remove and let cool on the pan for 5 minutes then remove to cooling rack to finish. Makes 3 dozen cookies.

Serving: 1cookie, Calories: 104kcal, Carbohydrates: 15g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 46mg, Potassium: 60mg, Fiber: 1g, Sugar: 9g, Vitamin A: 137IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American