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Chocolate-Mint Crackles
Credit:
Emily Kate Roemer
Recipe Summary
prep: 45 mins
total: 4 hrs
Yield: Makes 30
Ingredients
Ingredient Checklist
2 ounces bittersweet chocolate, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder, sifted
1 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
3/4 teaspoon pure mint extract
1/2 cup confectioners’ sugar
Cook's Notes
Dough can be refrigerated for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners’ sugar just before baking. Cookies can be stored at room temperature for up to 3 days.
Gallery
Chocolate-Mint Crackles
Credit:
Emily Kate Roemer
Recipe Summary
prep: 45 mins
total: 4 hrs
Yield: Makes 30
Gallery
Chocolate-Mint Crackles
Credit:
Emily Kate Roemer
Chocolate-Mint Crackles
Credit:
Emily Kate Roemer
Chocolate-Mint Crackles
Recipe Summary
prep: 45 mins
total: 4 hrs
Yield: Makes 30
Recipe Summary
prep: 45 mins
total: 4 hrs
Yield: Makes 30
prep: 45 mins
total: 4 hrs
prep:
45 mins
total:
4 hrs
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 2 ounces bittersweet chocolate, finely chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup unsweetened Dutch-process cocoa powder, sifted
- 1 cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 3/4 teaspoon pure mint extract
- 1/2 cup confectioners’ sugar
Directions
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
Whisk together flour, baking powder, and cocoa in a small bowl.
Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.
Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners’ sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.
Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.
Cook's Notes
Dough can be refrigerated for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners’ sugar just before baking. Cookies can be stored at room temperature for up to 3 days.
Cook’s Notes
Dough can be refrigerated for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners’ sugar just before baking. Cookies can be stored at room temperature for up to 3 days.
Reviews (4)
Add Rating & Review
99 Ratings
5 star values:
21
4 star values:
41
3 star values:
23
2 star values:
12
1 star values:
2
Reviews (4)
Add Rating & Review
99 Ratings
5 star values:
21
4 star values:
41
3 star values:
23
2 star values:
12
1 star values:
2
Add Rating & Review
99 Ratings
5 star values:
21
4 star values:
41
3 star values:
23
2 star values:
12
1 star values:
2
99 Ratings
5 star values:
21
4 star values:
41
3 star values:
23
2 star values:
12
1 star values:
2
99 Ratings
5 star values:
21
4 star values:
41
3 star values:
23
2 star values:
12
1 star values:
2
- 5 star values:
- 21
- 4 star values:
- 41
- 3 star values:
- 23
- 2 star values:
- 12
- 1 star values:
- 2
Martha Stewart Member
Rating: 2 stars
11/10/2014
I agree with the previous reviewer who said these cookies are bland. I used high-quality peppermint extract, chocolate, and cocoa powder, and they came out without much flavor.
Martha Stewart Member
Rating: Unrated
09/27/2013
I tried making these cookies a while back and replaced the mint flavoring with orange flavoring and they were sooooo good! The combo of orange and chocolate was perfect and I almost couldn't stop eating them!
Martha Stewart Member
Rating: Unrated
12/22/2012
Sorry, but these cookies are boring. The chocolate flavor was rich but felt they were bland, perhaps not enough sugar in the recipe. Not worth the effort.
Martha Stewart Member
Rating: Unrated
01/22/2012
These cookies are delicious!!! The hint of mint is perfect with the chocolate and powdered sugar.
Also, the recipe doubled beautifully.
Martha Stewart Member
Rating: 2 stars
11/10/2014
I agree with the previous reviewer who said these cookies are bland. I used high-quality peppermint extract, chocolate, and cocoa powder, and they came out without much flavor.
Rating: 2 stars
Rating: Unrated
09/27/2013
I tried making these cookies a while back and replaced the mint flavoring with orange flavoring and they were sooooo good! The combo of orange and chocolate was perfect and I almost couldn't stop eating them!
Rating: Unrated
Rating: Unrated
12/22/2012
Sorry, but these cookies are boring. The chocolate flavor was rich but felt they were bland, perhaps not enough sugar in the recipe. Not worth the effort.
Rating: Unrated
01/22/2012
These cookies are delicious!!! The hint of mint is perfect with the chocolate and powdered sugar.
Also, the recipe doubled beautifully.
All Reviews for Chocolate-Mint Crackles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Mint Crackles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
