Chocolate Mint Crinkle Cookies

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Photography courtesy of @fortheloveofthesouth. Processed with VSCO with a6 preset.

These delicious Chocolate-Mint Crinkle Cookies with Swans Down® Cake Flour will keep in an airtight container for 3 days and up to 5 days stashed in the fridge! Turn to Swans Down® Cake Flour to bake up some memorable and delectable sweet treats during the holidays. You’ll find it’s the key ingredient for perfect cookies, cake, muffins, and more. You’ll get baked delights with a featherlight texture because it’s a pure soft flour—27 times finer than all-purpose flour—and does not contain a leavening agent or salt. It is the perfect flour for all of your special baking needs.


Visit us on IGTV to get see a step-by-step video tutorial from Amber Wilson of @fortheloveofthesouth.

Chocolate Mint Crinkle Cookies
 
Makes about 24 cookies
Ingredients
  • 1 large egg
  • 6 tablespoons granulated sugar
  • ¼ cup dark brown sugar
  • ½ cup dark chocolate chips
  • 4 tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • ½ teaspoon peppermint extract
  • 6 tablespoons Swans Down Cake Flour
  • 2 tablespoons Dutch cocoa powder
  • ½ teaspoon baking powder
  • Powdered sugar, for rolling
Instructions
  1. In the bowl of a stand mixer fitted with a whisk attachment, add egg and both sugars. Whisk for 5 minutes on high speed; scrape down sides of the bowl and whisk for another 5 minutes.
  2. Meanwhile, fill a small saucepan one-third with water and place over medium-low heat. Place a heatproof bowl over the saucepan and gently melt the chocolate chips, butter, and salt together. Once the mixture is completely melted, remove from heat and stir in the peppermint extract. Set aside.
  3. In a small bowl, whisk together flour, cocoa powder, and baking powder. Set aside.
  4. Fit a large rimmed baking sheet with parchment paper. Set aside.
  5. By this time, the egg and sugar mixture should be done whipping and will be a wonderful buff tone, light and fluffy! Scrape down sides of the bowl again and add the melted chocolate mixture. Whisk together just until there are no buff toned streaks in the batter.
  6. Add the dry ingredients and fold in by hand just to make sure you don’t overbeat the batter at this point. This should only take 1 minute. Just make sure you can’t see any bits of flour in the batter.
  7. Scoop the batter onto the rimmed baking sheet using a small 1-tablespoon cookie scoop, leaving about 1 to 1½ inches between each cookie. These won’t spread much, so don’t worry about the closeness! Immediately place the baking sheet in the fridge for 1 hour.
  8. Preheat oven to 350ºF.
  9. Place the confectioners’ sugar in a shallow bowl. Roll each mound of chocolate generously in the sugar so it has a thick, white coating. Place the coated cookie batter back to its assigned resting spot on the baking sheet.
  10. Bake for 8 minutes, or until the tops are craggy and the edges are set. Let the cookies cool completely on the baking sheet.

 

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