baking

Chocolate Peppermint Crinkle Cookies

Ingredients

1 and 1/2 cups of flour

2/3rds cup of cocoa powder

1 teaspoon baking powder

1/4th teaspoon salt

1/2 cup of softened butter (One American stick)

3/4ths cup white sugar

1/2 cup brown sugar

3 eggs

1 teaspoon peppermint extract

Powdered sugar for rolling the cookies in

Preparation

Preheat oven to 350F/175C

In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Using a mixer (hand or stand), cream together both sugars and butter for a minute. Add and incorporate one egg at a time then add in the peppermint.

Turn speed to low and add in flour mixture slowly until a sticky dough is formed.

Chill dough in freezer for 10 minutes.

Sift powdered sugar into a bowl and add a heaping teaspoon sized ball of dough, rolling lightly to coat in sugar so you are able to roll it in your hands to make in a ball. Roll again in powdered sugar to coat more.

Line a baking sheet with parchment paper and place 12 coated dough balls on each tray.

Cook, one sheet at a time for 11 minutes.

Cool for 5 minutes then transfer to a wire tray.

Okay, so that's exactly how it's written.

My changes. I sift the flour and cocoa powder. Otherwise lumps can be visible. I also don't put it in the freezer, I put it in the fridge for a few hours or even overnight. The firmer the dough the easier it is to roll. I roll the dough in my hands then roll it in the powdered sugar. I didn't find the two rolls necessary. I also cook for around 13 minutes, maybe my cookies are larger? Maybe I just like a firmer center.