Monday, December 26, 2011

~Chocolate-Mint Crackles~

Picture from
Martha Stewart Living, December 2011
  • Prep Time 45 minutes
  • Total Time 4 hours
  • Yield Makes 30


  • 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


  1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
  2. Whisk together flour, baking powder, and cocoa in a small bowl.
  3. 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.
  4. 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.
  5. Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.

Cook's Note

Dough can be refrigerated for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners' sugar just before baking. Cookies can be stored at room temperature for up to 3 days.

It's a good thing...or is it?

*Okay, so maybe you are sick of cookies by now?  Sorry.  We actually made these a few days before Christmas but I've been on blogger backlog.  If you can't stand looking at cookies this time of year then just read through it and save the idea for another time.  These are a must try!*

These cookies are like eating mint chocolate chip ice cream in cookie form.  Could it get any better?  Mint chocolate ice cream is one of my favorite flavors.   Therefore, having that flavor in a cookie is awesome.  To me, the mint rounds out the often bitter, rich flavor of the chocolate. 

I made the dough the night before serving.  When morning came I baked the cookies.  Before I knew it, the whole batch was gone! I guess you could say that we are a fan of this cookie recipe.  Maybe you'd like to give this one a try, too?

Photo Gallery

The chocolate-mint crackle ingredients.

The flour, baking powder and the cocoa.

The bittersweet chocolate was melted in my double boiler.

Next, in a separate bowl, the eggs, sugar and the melted butter were combined.

After the egg mixture was blended, the melted bittersweet chocolate was added.

The dry ingredients are mixed. I was still using my whisk at first until I realized that I needed a different utensil, a large spoon.

The mixing task needed the help of a strong man.  Gabriel told me that he was the perfect candidate.

Wow! Gabriel did a great job with the mixing!

Bedhead and all, the kids were ready to bake.  This is a great baking project for kids because they get to roll the dough into a ball and then coat it in powdered sugar.  I guess it reminds them of playing with Playdough?

The chocolate dough and the powdered sugar meet.  Next up is the oven. 

Here they are fresh from the oven.  The chocolate-mint crackle cookies are now ready to be enjoyed.  Grab one while you can.  Enjoy!

~Just Dessert~

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