Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup powdered sugar
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the vanilla and peppermint extracts.
6. Gradually add the flour mixture, beating until just combined.
7. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
8. Place the powdered sugar in a shallow bowl.
9. Using a cookie scoop or spoon, form the dough into 1-inch balls.
10. Roll each ball in the powdered sugar, coating well.
11. Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
12. Bake for 12-15 minutes, or until the edges are set and the centers are slightly cracked.
13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 45 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 120
Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 30mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 12g
Protein: 2g
Substitutions for ingredients:
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- You can use mint extract instead of peppermint extract.
Variations:
- You can add 1/2 cup of chopped chocolate or chocolate chips to the dough.
- You can add 1/2 cup of chopped nuts, such as walnuts or pecans, to the dough.
- You can use different extracts, such as almond or orange, instead of peppermint.
Tips and tricks:
- Make sure to refrigerate the dough before rolling it into balls to make it easier to handle.
- Don't overbake the cookies, as they will become dry and hard.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can reheat the cookies in the microwave for a few seconds to warm them up.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar.
Garnishes:
You can garnish the cookies with fresh mint leaves or chocolate shavings.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too sticky, refrigerate it for a few more minutes.
- If the cookies spread too much during baking, refrigerate the dough for a longer time before baking.
- If the cookies are too dry, reduce the baking time or add a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cookies in an airtight container to prevent contamination.
Food history:
Chocolate mint crackles are a classic cookie recipe that has been enjoyed for generations. The combination of chocolate and mint is a popular flavor pairing that has been used in many desserts, including ice cream and candy.
Flavor profiles:
These cookies have a rich chocolate flavor with a refreshing hint of peppermint.
Serving suggestions:
Serve these cookies as a sweet treat for dessert or as a snack with a cup of tea or coffee.
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Taste: Rich, Sweet, Minty, Chocolatey