Chocolate Mint Crackles Food

CHOCOLATE-MINT CRACKLES

Chocolate-Mint Crackles image

The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own as they bake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 4h

Yield Makes 30

Number Of Ingredients 9

Ingredients

2 ounces bittersweet chocolate, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder, sifted
1 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
3/4 teaspoon pure mint extract
1/2 cup confectioners' sugar

Steps:

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.

More about "chocolate mint crackles food"

In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside. 2. In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract. 3. Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
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These Chocolate Mint Crackles are soft and cakey, with a deep dark chocolate flavour and just a hint of mint …
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