Chocolate-Mint Crackles
30 st
2 ounces bittersweet chocolate, finely chopped (jag tog Lindts 70%-iga, 56 g typ)
1 cup all purpose flour
1 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder, sifted (vanlig kakao funkade fint)
1 cup granulated sugar (aka strösocker)
2 large eggs (medelstora svenska)
4 tablespoons unsalted butter, melted (jag missade lite och använde saltat utan problem, dryga 56 g där med)
3/4 teaspoon pure mint extract
1/2 cup confectioners' sugar
1.Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
2.Whisk together flour, baking powder, and cocoa in a small bowl.
3.Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.
4.Preheat oven to 325 degrees (160 C). Roll tablespoons of dough into balls using your palms, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.
5.Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenoMwKvlx3lEMZlGYQSfr5lcxgDuBCLBkBXR3XYYWmosQBK3kE4j0Jlk56JD11fXtAi5IWLtyPAShspm7yh4ItNUEHanE_D4_odV4r7yffPjHmlV5Dk6_1qooo4te8dU7wb6upX9F63oG/s320/chocolatemintcrackles.jpg)
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