These Chocolate-Mint Crackle Cookies are perfect little mint cookies to make during winter holidays. They are soft, intensely chocolatey and refreshingly minty | Imagelicious (recipe adapted from Martha Stewart)
Melt the chocolate together with the butter in a heatproof bowl set over a pan of simmering water, stirring. Let the mixture cool slightly.
Whisk the eggs and sugar into a bowl of slightly cooled melted chocolate and butter. Mix until smooth.
Add the flour, baking powder, and cocoa powder to the bowl and mix well until all the flour is incorporated.
Whisk in the Mint oil.
Cover the bowl and refrigerate until firm for at least 3 hours or overnight.
Preheat the oven to 325F degrees.
Roll small tablespoons of dough into balls using your palms, then roll each ball in icing sugar to coat.
Place the balls on a baking sheet covered with parchment paper, about 1 inch apart.
Bake for about 15 minutes or until slightly firm in the center.
Transfer cookies to racks, and let cool completely.
I don't usually use disposable gloves when I cook. You know, environment, recycle, etc. However, this is one of those times when gloves are really helpful. My hands were clean, chocolate dough did not touch my palms and the cleanup was a breeze. I highly recommend using gloves for this recipe.Over the years I stopped rolling them all in icing sugar. I only roll half in icing sugar just because they are so pretty and let the other cookies be "naked". I love that they aren't very sweet. I also often add orange oil instead of min oil to the dough.