chocolate peppermint crinkle cookies *cookie calendar 2012 – day 23* {recipe}

ingredients

for the cookies:
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 ounces semi-sweet baking chocolate, melted
• 1 tablespoon peppermint extract
• 1 tablespoon brewed espresso, cooled
• 4 eggs, room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• powdered sugar
for the chocolate drizzle:
• 6 ounces semi-sweet baking chocolate, melted
• 1 tablespoon peppermint extract

directions

1. In the mixing bowl of a stand mixer, combine granulated sugar, vegetable oil, melted chocolate and peppermint extract. Beat at medium speed until well blended.
2. Add espresso to the sugar mixture and beat on medium until well blended.
3. Add eggs, one at a time, beating after each addition.
4. Add flour, baking powder and salt to the sugar and egg mixture. Beat at low speed until soft dough forms. Cover with plastic wrap and refrigerate overnight.
5. Pre-heat oven to 350 degrees F.
6. Place two cups of powdered sugar in shallow bowl (you can add more sugar to the bowl as you use it up) and set aside.
7. Remove dough from refrigerator and shape into one-inch balls. Roll balls in powdered sugar to coat. (It's easiest if you roll all the dough balls first and then roll them all in the powdered sugar).
8. Line baking sheets with parchment paper and place the balls two inches apart on the sheets.
9. Bake each sheet for 12 to 15 minutes (do not overbake or the cookies will get hard).
10. Remove cookies from baking sheets and cool on wire racks.
To make the drizzle:
11. Combine the melted chocolate and peppermint extract together.
12. Drizzle peppermint chocolate over cooled cookies. Continue cooling the cookies on wire racks to let the chocolate drizzle set.