Double Chocolate Crinkle Cookies with Candy Cane
Rich, decadent and chocolatey and with a hint of peppermint, these Double Chocolate Crinkle Cookies with Candy Cane bits are the ultimate cookie to serve over the holiday season.
Servings: 8 servings
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon espresso powder
- ½ cup granulated sugar
- ¼ cup salted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon mint extract
- 2 oz dark chocolate chopped
- 3 oz candy canes broken into small chunks
- ½ cup icing sugar
Preheat oven to 350°.
In a medium bowl, whisk together the flour, cocoa powder and baking powder.
In the bowl of a stand mixer, cream together the granulated sugar and butter, starting on low speed then raising to medium speed for two minutes. Add the eggs, one at a time, while mixing at low speed, then add the mint extract. While continuing to mix at low speed, slowly add the dry ingredients until just combined. Stir in the dark chocolate and candy cane.
Set up your cookie rolling station with a large plate and a small mixing bowl with icing sugar. Scoop one tablespoon balls of dough onto a plate. Roll in the palm of your hands, then place in the icing sugar bowl. Roll the dough balls in the icing sugar until well coated, then place on a parchment lined baking sheet, leaving about one inch between the cookies.
Bake the cookies for 9 minutes. Allow to cool for a few minutes before transferring to a cooling rack to cool completely.
Calories: 301kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 98mg | Potassium: 172mg | Fiber: 3g | Sugar: 30g | Vitamin A: 248IU | Calcium: 38mg | Iron: 3mg