As it turns out, I really like baking. It is fun to take random ingredients and come out with a delicious final product. Unfortunately, that often means that delicious food is in the house. So this week I asked Dan what type of treat he’d like and he said chocolate. I had some chocolate chips left over from the dough balls and I’ve been looking for a reason to get some candy canes.
Unfortunately, something went wrong when I was making the cookies and they turned into these giant flat brown circles.
I seem to have much more luck with other types of baking adventures but cookies get me every time. I think I may be a little too generous with my cookie dough ball sizes. On the bright side, these are definitely Dan sized cookies. Since I made the cookies for him, he is a very very happy camper!
Chocolate Peppermint Crinkle Cookies
- 1 3/4 cup plus 2 Tbsp flour
- 1 1/2 tsp baking powder
- ½ tsp salt
- 8 oz semi-sweet chocolate chips
- 2 3/4 cup sugar, divide
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter
- 2 eggs
- 1 egg yolk
- 2 tsp pure vanilla extract
- 9 candy canes crushed and divided
Mix the flour, baking powder, and salt in a medium bowl and set aside. Melt the chocolate (in the microwave or over a double boiler). Then melt the butter.
Beat together the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and half of the candy canes. Then add the melted chocolate and beat until combined. Finally, slowly pour the flour mixture into the mixer and beat slowly. Wrap the dough and refrigerate for a few hours.
Preheat oven to 325. Roll the dough into small balls (1-2 inches) Arrange cookies 2 inches apart on parchment paper. Bake for about 15-17 minutes