While I love chocolate and mint together year round (hello, Thin Mints!), it's definitely a combination that I think about more often at the holidays. So as I started thinking about holiday cookies, I decided to try Edd Kimber's recipe for "Chocolate Peppermint Crinkle Cookies." The recipe headnote is short and sweet: "If you like your cookies soft and fudgy, these are for you."
The recipe is straightforward, but there is some chilling time required before you can bake the cookies. You beat sugar, brown sugar, and eggs until the sugar is dissolved; add dark chocolate that has been melted with butter, cooled, and mixed with peppermint extract; and fold in a mixture of flour, black cocoa, baking powder, and kosher salt. You chill the dough for an hour before scooping it out (I used a #24 scoop and got 20 cookies from a batch, which was the exact yield specified), rolling the cookies in powdered sugar, and baking.
The cookies were otherwise exactly as promised: the interiors were soft and fudgy. The texture reminded me quite a bit of the centers of the Chocolate and Pistachio Cookies from Honey & Co. The mint flavor was definitely there, but not particularly strong -- if you are a fan of peppermint, I think you could add a little more extract. But I really liked these exactly as they were. The cookies are easy to handle, and the soft fudgy center upon biting into one was unexpected -- a delicious and decadent surprise.
Recipe: "Chocolate Peppermint Crinkle Cookies" by Edd Kimber, from The Cookie Collection.
Previous Post: "The Cookie with the Magic Center: Chocolate and Pistachio Cookies," December 15, 2020.
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