Chocolate Peppermint Crinkle

1 cup semi-sweet chocolate chopped

8 tablespoons (1 stick) unsalted butter

1 tablespoons milk

1 cup brown sugar packed

1/4 cup granulated sugar

2 large eggs room temperature

1 tablespoon + 1 teaspoon peppermint extract

1 1/2 cups bread flour

1/2 cup unsweetened cocoa powder 2 teaspoon (20 g) baking powder

1 teaspoon baking soda

1 teaspoon sea salt

Topping

3/4 cup granulated sugar

3/4 cup powdered sugar sifted

1. Put the butter, semi-sweet chocolate and milk in a large, microwave-safe bowl and melt in the microwave for about 1 minute. Take out of the microwave and stir. Stir until smooth and the mixture has no lumps.

2. Add the brown sugar and granulated sugar to the chocolate-butter mixture and blend. Whisk in the eggs and peppermint extract. Set aside.

3. In a medium bowl, whisk together the bread flour, cocoa powder, baking powder, baking soda and sea salt.

4. Add the flour mixture to the chocolate mixture. Blend in as few strokes as possible.

5. Lay some plastic wrap on the counter, dump the dough on there, wrap tightly and refrigerate for at least 30 minutes. The dough will be sticky

6. Preheat oven to 375 degrees F and make sure you have a rack in the top 1/3 of the oven. Put 3/4 cup each of powdered sugar and granulated sugar in separate bowls to roll the cookie dough in. Cover your baking sheets with parchment paper.

7. Get about two tablespoons of dough and plop it into the granulated sugar and cover completely. Don’t shake any sugar off…leave it pretty well coated. Then roll the balls in the powdered sugar. Again, don’t shake off the excess. Make sure the dough is covered well in both sugars.

8. Place the covered dough balls on the baking sheet, about 2 inches apart from each other. Bake for 12 minutes. Don’t over bake…they will be soft and appear underdone when you pull them out of the oven.

9. Let the chocolate peppermint crinkles cool on the sheet for 15 minutes.

**recipe from displaced housewife