Chocolate-Mint Crackles
Chewy, chocolatey, and with a hint of mint, these cookies are perfect for any occasion.
Chewy, chocolatey, and with a hint of mint, these cookies are perfect for any occasion.
- Carbohydrate 26.9099642552547 g
- Cholesterol 59.404 mg
- Fat 4.69469637228182 g
- Fiber 0.540599207774974 g
- Protein 2.73986809435647 g
- Saturated Fat 2.49506015131201 g
- Serving Size 1 1 Serving (46g)
- Sodium 86.8122633622935 mg
- Sugar 26.3693650474797 g
- Trans Fat 0.438942842248396 g
- Calories 157 calories
Step-by-step
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
- Whisk together flour, baking powder, and cocoa in a small bowl.
- Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.
- Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.
- Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.
Requiring at least three hours of chilling time, this dough cannot be rushed from bowl to oven without flattening completely on the baking sheet. Warm butter and melted chocolate compromise the structure immediately after mixing, which makes refrigeration mandatory for solidifying the fats so the portions hold spherical shapes. Dutch-processed cocoa powder provides a neutral pH that reacts predictably with the baking powder, yielding a uniform rise beneath the heavy crust. Mint extract cuts through the dense sweetness of the chocolate base, creating a distinct aromatic contrast on the palate. Rolling the chilled spheres in confectioners' sugar before baking creates the signature cracked appearance as the dough expands outward in the 325-degree heat. Leave one inch of space between portions on the parchment paper to allow proper airflow and heat circulation during the fifteen-minute bake time. Leftover cookies maintain optimal texture for up to three days when stored properly at room temperature. Alternatively, unbaked dough balls freeze successfully for up to two weeks if coated in powdered sugar immediately before entering the oven.
