Ingredients Jump to Instructions ↓

  1. 8 ounces semi-sweet chocolate , finely chopped, melted and cooled

  2. 2 1/2 cups granulated sugar

  3. 1/2 cup canola oil

  4. 1 1/2 teaspoons pure vanilla extract

  5. 1/2 teaspoon peppermint extract

  6. 4 large eggs

  7. 2 cups all-purpose flour

  8. 2 teaspoons baking powder

  9. 1/2 teaspoon salt

  10. 3/4 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. View In a large mixing bowl, combine the melted chocolate, 2 cups granulated sugar, 1/2 cup canola oil, vanilla extract, and peppermint extract.

  2. Stir in the eggs, one at a time until combined.

  3. In a separate mixing bowl, stir together flour, baking powder, and salt until thoroughly combined.

  4. Add the mixed dry ingredients to the wet ingredients; mix just until combined. Cover and refrigerate for at least 3 hours or place in your freezer for 45 minutes until the dough is chilled. Cook's Note: This will make the dough easier to work with.

  5. Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper or coat with nonstick cooking spray.

  6. Working with 1/4 of the dough at a time, begin rolling the cold dough into portions about the size of a tablespoon or portion using a 2-ounce ice cream scoop .

  7. In 2 separate bowls, separate the remaining 1/2 cup of granulated sugar and 3/4 cup powdered sugar. Roll each ball of dough first in the granulated sugar followed by a generous amount of powdered sugar. Place about 2-inches apart on prepared cookie sheets.

  8. Bake 12 to 14 minutes or until the center of the cookie is set. Remove from cookie sheets and cool on cooling racks.


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