These soft and cloud-like chocolate mint cookies come to us from the Baked cookbook.
Author: Eva Bakes
1 and ½cups plus 2 Tablespoonsall-purpose flour
¾cupunsweetened dark cocoa powder
1 and ½teaspoonsbaking soda
8ounces (about 1 and ½ cups)chocolate chunks
1large egg white
½cuplight corn syrup
1 and ½Tablespoonspure peppermint extract
6ounces (1 and ½ sticks)unsalted buttercool but not cold, cut into cubes
⅔cupdark brown sugarpacked
¼cupgranulates sugarfor rolling
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Fold in the chocolate chunks and set aside.
In a medium sized bowl, mix together the egg white, corn syrup, peppermint extract and vanilla extract. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg white mixture and mix until well incorporated.
Turn the mixer down to low and slowly add in the dry ingredients. Mix until no dry streaks remain. Scrape down the bowl and mix for a few additional seconds. Cover in plastic wrap and chill in your refrigerator for at least 24 hours.
Preheat your oven to 350°F. Line two standard baking sheets with parchment paper or silicone mats and set aside.
Using a medium sized cookie scoop or two spoons, scoop out mounds of cookie dough and roll them into balls with your hands (I found this very difficult to do, so I just broke off sections of dough and rolled them into the balls that way).
Place the ¼ cup of granuated sugar in a small bowl.
Roll the cookie dough ball into the bowl with the granulated sugar, making sure to coat all sides. Place the dough on your cookie sheet. Repeat with the remaining dough, making sure to leave at least 1 inch in between cookie dough balls.
Bake in your preheated oven for 5 minutes. Then rotate the pans (top to bottom and front to back) and bake an additional 5 minutes. The tops should start to crack.
Allow the cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.
Cookies are best eaten within 24 hours of baking. Leftover cookies should be stored in an airtight container at room temperature and will last several days. They can also be frozen and thawed.Source: Baked Elements, by Matt Lewis and Renato Poliafito