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Chocolate Mint Crinkle Cookies
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| 1 tablespoon | premium loose-leaf mint tea leaves |
| 1 cup | granulated sugar, divided |
| 1 1/2 cups | all-purpose flour |
| 1 1/2 teaspoons | baking powder |
| 1/2 teaspoon | table salt |
| 1/4 cup | unsweetened cocoa powder |
| 8 tablespoons (1 stick) | unsalted butter, melted |
| 1/4 cup | hot water |
| 2 large | eggs, beaten |
| 1/2 cup mini | dark chocolate chips |
1 cup confectioner’s sugar
PREPARATION
In a spice grinder or blender, pulse the tea leaves and 1/4 cup of the granulated sugar until very finely ground. Transfer to medium bowl and whisk in the flour, baking powder, salt and remaining 3/4 cup granulated sugar.
In a large bowl, stir the cocoa powder, butter and hot water until smooth. Stir in the eggs then gradually stir in the flour mixture. Fold in the chocolate chips. Cover and refrigerate until very firm, at least 6 hours and up to 1 day.
Preheat the oven to 375°F. Line several baking sheets with parchment paper. Put the confectioner’s sugar in a shallow bowl.
Working in batches, form the dough into 1/2-inch balls. The best way to handle the sticky dough is to scoop up a level 1/2 teaspoon of dough, then use the tip of a butter knife to scoop it out of the spoon into the confectioner’s sugar. Once coated, they can be gently shaped into perfect balls. Transfer the cookies to the baking sheets, spacing them 1 inch apart.
Bake until the cookies are cracked but still soft in the middle if pressed lightly, about 6 minutes. Cool completely on the pans on wire racks.
- See more at: http://www.rachaelrayshow.com/recipe/17839_Carla_Hall_Chocolate_Mint_Crinkle_Cookies/index.html#sthash.8Zcz3Wdq.dpuf
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