Saturday, 22 December 2012

Chocolate Peppermint Crinkle Cookies

Chocolate Peppermint Crinkles

Well this is my last recipe for 'A Very Cookie Christmas'. I've had lots of fun baking and testing all the different cookies and I hope you've enjoyed them too. If you've made up a batch, please leave a comment or post a message on the Facebook page and let me know. I'd love to know what you've made.

I love these cookies! They're crunchy on the outside, but chewy and fudgy in the middle. The Peppermint Extract can be left out to make regular Chocolate Crinkle cookies, but it adds a nice Christmas flavour, so if you're a fan of the choc-mint combo, give it a go!


Chocolate Peppermint Crinkle Cookies
makes 24 - 30

100g dark chocolate, broken into pieces
60g butter, chopped coarsely
1 tsp Peppermint Extract
1 cup (150g) plain flour (all-purpose flour)
2 tbsp cocoa cocoa powder
1/4 tsp baking (bi-carb) soda
3/4 cup (170g) caster sugar
pinch of salt
1 egg
1/3 cup (60 g) icing sugar


Place chocolate, butter and Peppermint extract in a small saucepan and heat over low heat, stirring until the butter and chocolate melt. Remove from heat and set aside to cool slightly.

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Stir in the caster sugar. Make a well in the centre of the dry ingredients and pour in the chocolate mixture. Stir together. Crack the egg into the mix and then incorporate the egg.

The dough should be sticky and hold together well. If your dough is not firm enough to roll into balls, chill in the fridge, checking every 15mins until it is firm enough to use.

Preheat the oven to 180°C (360°F). Line 2 baking sheets with baking paper. Sift icing sugar into a small bowl.

To form each cookie, roll a level tablespoon of dough in your hands to form a ball. Roll each ball in the icing sugar, giving it a nice thick coating. I don't think mine was thick enough. They should look more dusted when baked. Place cookies 8 cm (3") apart on the prepared trays. If it's a really hot day, chill the cookies in the fridge for about 20 mins before baking. This helps them to 'crinkle'.

Bake the cookies for about 15 mins. The tops will be puffed and crinkled, but the dough in the cracks will still look a little under-done. They will firm up as they cool. When done, cool on trays.


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