Until now…I have had several requests for this recipe, and even though I do hope that one day I’ll be in a position to get paid for all this cooking and baking I love to do, that’s really no reason to withhold such a delicious and amazing treat. Plus, truth be told, even though we’d all be starting from the same recipe, no two batches of cookies ever turn out the same way. There are many variables when it comes to baking — oven temperature, heat retention, type of baking pan/cookie sheet, pan preparation (I use Silpat mats in mine, while others line their pans with parchment paper or foil.), ingredients, and many, many others.
My point is this…I started this blog to share what I cook and bake and how I do it. As much as part of me is territorial over this recipe, I do think it’s better to share. I’m like most other people…I may not always like to share, but in the long run, it’s usually what makes the world run a whole lot more smoothly!
Before I give you the recipe, I’ll tell ya what tools and gadgets I use…
- I always mix my cookies in my Kitchen Aid stand mixer equipped with a Beater Blade — it’s like the standard paddle attachment that comes with the mixer, but it has spatula “wings” on the side so that it scrapes the mixing bowl clean so I don’t have to!
- My cookie sheets are Calphalon — 12″x17″ sheets and I line them with Silpat silicone baking mats. Nothing sticks to these mats and they are super easy to clean.
- To portion my cookies, I use a large cookie scoop. That’s right, a LARGE cookie scoop. Life is too short for tiny cookies!
- A word about my oven…although I am frequently annoyed by the size of my oven (it’s one of those tiny half-sized apartment type ovens), I think it is perfect for baking — especially bread. It heats up quickly and the heat distribution is even. It retains heat well too. To bake well, you need to know your oven. I would love to bake more than one sheet of cookies at a time, but my oven doesn’t allow for that — it totally messes with the temperature. Your oven (although much larger) might allow you to fit several sheets in, but it may not be what’s best for the cookies or baked goods. Experiment to find what works best. If you have time to bake cookies one sheet at a time, do it. In my experience, they always turn out better that way.
Now…for the recipe you’ve been waiting for!
2 c. granulated sugar
1/2 c. vegetable oil
2 t. vanilla (again…the good stuff)
1 c. cocoa powder (I’ve been using Hershey’s Special Dark cocoa powder)
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
*1 t. peppermint extract (omit for plain chocolate crinkles)
*1 bag (10 oz.) mint chocolate chips (omit for plain chocolate crinkles or use your favorite regular chocolate chips to make them super chocolatey!)
1 c. powdered sugar (to roll dough in before baking)
1. Mix granulated sugar, oil, vanilla, and cocoa powder.
2. Mix in eggs, one at a time.
3. Stir in flour, baking powder, and salt.
4. Add peppermint extract and chips.
5. Cover and refrigerate for AT LEAST 3 hours. (Note: I usually mix these up right before I go to bed and then bake them the next morning. This step matters!!! DO NOT SKIP IT!)
6. 20-30 minutes before baking, take dough out of refrigerator and preheat oven to 350 degrees. Put powdered sugar on a plate for rolling portioned dough.
7. Using a cookie scoop or a tablespoon, drop cookies in powdered sugar and roll to coat. Shape into balls.
8. Place cookie dough approximately 2 inches apart on your cookie sheet.
9. Bake to desired level of done — can take anywhere from 10-15 minutes. I like mine chewy, so I bake them until the bottom looks a little firm, but the top is still spongy. This is a bit of an experiment…they will firm up a bit after you take them out, so this part really is about personal preference!
10. Remove cookies from oven, let stand for a few minutes, and then move cookies to wire racks to cool.
*These are good warm, but the peppermint flavor really becomes concentrated if the cookies have time to cool!
*The size of your cookie scoop determines the number of cookies that this recipe yields…with my large scoop, I get a little over 2 dozen.
*These cookies freeze really well. Put them in an airtight container and store in your freezer for up to 3 months. Pop them in the microwave to defrost for about a minute and it’s like having fresh-baked cookies all over again!
So…there it is. If you try it, let me know how it worked out for you! If you have any questions before you try it, just leave me a comment and I’ll get back to you with an answer. If you make these cookies, I hope you’ll share them with people who you really care about…these cookies are very near and dear to my heart and I hope they bring you and those you share them with a lot of smiles!
P.S. If you want some for yourself, but are too lazy/fearful/busy/baking challenged/etc. to do them yourself, let me know!!! We can probably work something out!!!!