Kris Krinkle cookies

In our house, we're divided on the flavour of peppermint. I could take it or leave it, but the others love it so much, I try to work it into my repertoire once in a while.

When I saw this recipe on Joanne's blog, I had to try it. Even this mint chocolate agnostic thought it looked terrific. But because it's December, and because peppermint makes me think of candy canes, and because they're Crinkle Cookies, I found myself calling them Kris Krinkles. I have a fondness for celebrity cookie names (see also Ethel Mermans), and so it stuck.

I hope the real Kris Kringle likes mint chocolate too, because we'll be making this recipe again on Christmas Eve to put on our Santa cookie plate. And three four happy Pollocks will be eating whatever he doesn't finish!

Kris Krinkles (a.k.a. Peppermint Crinkle Cookies)
(from Eats Well With Others)

Ingredients

7 ounces semisweet chocolate
2 Tbsp unsalted butter
3 Tbsp Nutella
1/3 cup all-purpose flour
2 Tbsp unsweetened cocoa powder
2 large eggs
1 egg white
3/4 cup sugar
1 tsp peppermint extract
1 cup confectioners' sugar (icing sugar)

Directions

Place the chocolate, butter and Nutella in a double boiler and stir until ingredients are melted. Set aside and let cool slightly.

Place flour and cocoa powder in a small bowl and whisk to combine. Set aside.

Place eggs, egg white and sugar in a bowl and beat for two minutes. Add peppermint extract and beat to combine.

Gently fold the cooled chocolate mixture into the egg mixture until combined.

Gently fold the flour mixture in until fully combined. Chill dough in the freezer for 20 - 30 minutes.

Preheat oven to 350 degrees.

Place confectioners' sugar in a large bowl. Remove the dough from the freezer. Form the dough into small balls, and drop them into the bowl with the confectioners' sugar one or two at a time. Roll them around until they are coated in sugar, and repeat until all the cookies are made. (Make the cookies fairly small, as they'll expand as they flatten out in the oven.) Place dough balls on a parchment-lined baking sheet an inch apart, and bake for 10 to 12 minutes. After removing from the oven, let them cool for 5 minutes before moving to a wire rack to cool completely.