Dark Chocolate Mint Crackle Cookies

• FOR THE COOKIES:
• 1-1/2 cup Unbleached All-purpose Flour
• 1/4 cups Unsweetened Dark Chocolate Cocoa Powder
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 1 cup Or 10 Grams Of Fresh Mint Leaves (loosely Packed)
• 1/2 cups Sugar
• 7 ounces, weight Semi-Sweet Or Bittersweet Chocolate, Broken Into Pieces
• 6 Tablespoons Unsalted Butter
• 3 whole Eggs
• 1 teaspoon Real Vanilla Extract
• FOR COATING THE COOKIE DOUGH:
• 1/2 cups Sugar
• 1/2 cups Powdered Sugar

1. Sift together the flour, cocoa, baking powder and salt. Set aside.
2. Place mint and sugar into a food processor and blend until it resembles coarse wet sand.
3. In a sauce pan over the lowest setting, melt the chocolate and butter. Stir often to avoid scorching and remove when only a few lumps remain. Stir until completely melted then pour into a large bowl. Add the mint sugar to the chocolate and stir. When the chocolate has cooled a tad, gradually add eggs and vanilla and stir.
4. Add a third of the dry ingredients to the chocolate mixture, mix by hand. Repeat until all the dry ingredients are incorporated. Cover with plastic wrap and refrigerate for one hour.
5. Preheat oven to 350u0b0F and place a rack in the middle of your oven.
6. Using a tablespoon or small ice cream scoop, measure and roll into uniform balls. Roll the cookie balls in granulated sugar and then powdered sugar (rolling in the granulated sugar before the powdered sugar helps the cookies from absorbing the powdered sugar). Place the cookie balls an inch apart on a lined or greased, rimmed baking sheet. Slide into oven and bake for 10-12 minutes depending on your oven. Remove and let cool on the pan for 5 minutes then remove to a cooling rack to finish.
7. Makes 3 dozen cookies.

flour, ubc, baking powder, kosher salt, sugar, chocolate, butter, eggs, vanilla, coating, sugar, powdered sugar

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-mint-crackle-cookies/ (may not work)