Fairmont Waterfront’s Chocolate Peppermint Crinkle Cookies

Ingredients

Yield:

5 dozen cookies

• • 454g dark chocolate, melted
  • 224g butter
  • 560g golden brown sugar
  • 4 eggs
  • 2tsp peppermint extract
  • 160ml milk
  • 400g all purpose flour
  • 130g cocoa powder
  • 20g baking powder
  • 2g salt

Preparation

Difficulty:

Easy

 

Total Time:

20 Minutes

1. 1. Melt chocolate and set aside
   2. Cream butter and brown sugar well, add peppermint extract
   3. Add the melted chocolate, scrape down bowl
   4. Add eggs one at a time
   5. Alternate adding the sifted dry ingredients with milk, ending with dry, mix until combined
   6. Chill in fridge until able to scoop
   7. Scoop dough into balls with 1oz ice cream scoop (at this stage dough will keep well wrapped in fridge for 1 week or in freezer up to 4 weeks)
   8. Coat scooped cookie dough first in granulated sugar and then in icing sugar
   9. Spread cookies out on a cookie sheet lined with parchment or a non stick mat
   10. Press cookies down lightly before baking, bake at 320F for approximately 10 minutes, cookies will be set but still soft in the middle once cooled.