Toronto winter, I have to admit it – you can be a beautiful thing. Saturday was our first storm of the season, and I spent the afternoon baking cookies for the holidays while looking out at the gentle drift down of snow. Perfect winter weekend day. While the main project was sugar cookies, I started the day with these mint chocolate fudge crackle cookies, because they are a) festively flavoured, b) beautiful to look at, c) delicious to eat, and d) require no icing whatsoever.
Here’s what happens when you bite into one of these cookies: Crispy outside, fudge-y interior, slow creep of mint, chocolate that warms you from the inside out. There will be chocolate on your teeth and joy in your soul. You’ll notice that there’s no butter in these cookies and barely any flour – they’re held together by the power of melted chocolate and eggs. It’s a kind of Christmas miracle.
Notes: I don’t quite understand those averse to mint chocolate as a flavour, but if you’re one of them, you can still enjoy this recipe – skip the peppermint extract and add in a teaspoon of instant coffee powder instead. Don’t want to bother with the icing sugar? Skip it, and reduce the chilling time of the batter to 15 minutes – the crackle effect won’t be as dramatic, but the deliciousness will remain intact.
Mint Chocolate Fudge Crackle Cookies
3 cups semisweet chocolate chips
1/2 cup golden brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 tbsp dark corn syrup
1/2 tsp peppermint extract
1 tsp vanilla extract
1/2 cup flour
1/2 tsp baking powder
icing sugar, for rolling
1. In a small saucepan, melt half of the chocolate chips over low heat, stirring until smooth. Set aside.
2. In a large bowl, beat sugars, eggs, syrup, and extracts with an electric mixer on low. Once combined, increase the speed to high until the batter has thickened (about 3 minutes).
3. After adding each of the following additions, beat on low until combined: melted chocolate; flour and baking powder; remaining chocolate chips. Cover the bowl with plastic wrap and place it in the fridge to chill until firm (about 1 hour).
4. Spread icing sugar on a plate. Roll a generous tablespoon of dough into a sphere between your palms, and then roll the in the icing sugar until covered. Tap gently to remove any excess. Repeat with the remaining dough.
5. Place 12 balls on a cookie sheet lined with parchment paper, and bake at 350 degrees for 8 minutes. Rotate the cookie sheet and return to the oven for an additional 8 minutes, or until the surface of the cookies has cracked. Cool on the cookie sheet for 5 minutes before removing to a cooling rack.