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Chocolate Mint Crinkle Cookies

The perfect addition to your holiday baking repertoire, these brownie-like cookies are made with melted chocolate for an extra fudge-like texture. Remember, the dough will need to chill for a minimum of 1.5 hours. Recipe courtesy of Chef Mary Jane Feeke.

Prep Time

Servings

1 cup granulated sugar (250 mL)

1/3 cup canola oil (75 mL)

2 eggs (2)

1 1/2 cup semi-sweet chocolate pieces, melted and cooled (375 mL)

1 1/2 tsp vanilla (7 mL)

1/4 tsp mint flavouring (1 mL)

1 1/2 cups all-purpose flour (375 mL)

1 1/2 tsp baking powder (7 mL)

1/2 tsp salt (2 mL)

1/2 cup confectioner’s sugar (125 mL)

In large bowl, beat granulated sugar and canola oil together. Stir in eggs, one at a time. Beat well.
Add chocolate, combine and then add vanilla and mint flavouring.
In a medium bowl, combine flour, baking powder and salt. Add flour mixture to chocolate mixture. Combine well. (Dough is sticky and firm)
Cover and refrigerate for a minimum of 1 ½ hours and no longer than 3 hours.
Preheat oven to 350°F (180°C). Place parchment paper on cookie sheet.
Form 1 inch (2.5 cm) balls of dough with your hands. Place confectioner’s sugar in a small bowl or on a rimmed plate. Roll the balls around in the confectioner’s sugar to coat. Place coated balls 1 inch (2.5 cm) apart on cookie sheets.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in centre. Immediately remove from cookie sheets to cooling racks.
Optional: Decorate each cookie with your favourite chocolate ganache and a dash of sprinkles.

Photography: Shel Zolkewich

Ingredients

1 cup granulated sugar (250 mL)

1/3 cup canola oil (75 mL)

2 eggs (2)

1 1/2 cup semi-sweet chocolate pieces, melted and cooled (375 mL)

1 1/2 tsp vanilla (7 mL)

1/4 tsp mint flavouring (1 mL)

1 1/2 cups all-purpose flour (375 mL)

1 1/2 tsp baking powder (7 mL)

1/2 tsp salt (2 mL)

1/2 cup confectioner’s sugar (125 mL)

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

Did you know?

Canola contributes an average of $43.7 billion to the Canadian economy per year

Directions

In large bowl, beat granulated sugar and canola oil together. Stir in eggs, one at a time. Beat well.
Add chocolate, combine and then add vanilla and mint flavouring.
In a medium bowl, combine flour, baking powder and salt. Add flour mixture to chocolate mixture. Combine well. (Dough is sticky and firm)
Cover and refrigerate for a minimum of 1 ½ hours and no longer than 3 hours.
Preheat oven to 350°F (180°C). Place parchment paper on cookie sheet.
Form 1 inch (2.5 cm) balls of dough with your hands. Place confectioner’s sugar in a small bowl or on a rimmed plate. Roll the balls around in the confectioner’s sugar to coat. Place coated balls 1 inch (2.5 cm) apart on cookie sheets.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in centre. Immediately remove from cookie sheets to cooling racks.
Optional: Decorate each cookie with your favourite chocolate ganache and a dash of sprinkles.

Photography: Shel Zolkewich

Nutritional Analysis

Calories

108

Total Fat

4.6 g

Saturated Fat

1.6 g

Cholesterol

11 mg

Sodium

46 mg

Carbohydrates

16.4 g

Fiber

0.6 g

Sugar

11.7 g

Protein

1.3 g

Potassium

36 mg

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