Chocolate peppermint crinkle cookies

I've been slacking on my Christmas preparations this year. Not because I don't want to do it, or that I don't enjoy doing it - I just haven't had a lot of time (or ambition)... I finally started getting my cookies done and think I've picked out a good variety this year. I always try to have a chocolate and peppermint cookie because I love the combination. I was searching for a new recipe and came across this one from Bakers Royale. I think the cookies turned out good. They took a bit longer to cook for me, but otherwise were great. I made the dough a couple days ahead of time and left it tightly wrapped in the refrigerator. Then I just pulled it out and was able to get these baked in an evening after dinner (while listening to some Perry Como Christmas songs). The recipe will yield about 3 dozen cookies.

Chocolate peppermint crinkle cookies
1-3/4 cups all purpose, unbleached flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces semi-sweet chocolate, finely chopped (I used chips)
2-1/2 cups granulated sugar, divided
3 tablespoons canola oil
2 tablespoons butter, melted and slightly cooled
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
2 teaspoons pure peppermint extract
1 cup powdered/icing sugar

In a medium bowl, whisk the flour, baking powder, and salt together. Melt the chocolate (either in a microwave at 50 percent power for about one minute or in a pan over very low heat, stirring often). Set aside.

Using an electric mixer, beat 2-1/4 cup of granulated sugar, oil, butter, and corn syrup until well combined. Beat in the eggs and yolk, vanilla, and peppermint. Turn the mixer on low and beat in the chocolate. Add the flour mixture slowly and continue to beat until combined.

Wrap the dough in plastic wrap and refrigerate for at least a few hours, preferably overnight (though you can refrigerate it for a couple of days).

When ready to bake, preheat the over to 325 degrees. Place the remaining 1/4 cup of granulated sugar in a bowl and the powdered sugar in another bowl. Line a baking sheet with parchment paper. Pinch off pieces of the dough and roll it into 1-inch sized balls. Roll the balls very lightly in the granulated sugar and then heavily in the powdered sugar. Place on the parchment paper about two inches apart. Bake one sheet at a time for about 13-15 minutes (less for a chewier cookie, longer for a crispier cookie). Place the unused dough back into the refrigerator until time to roll the next batch and continue until all the dough is used.

Place on a wire rack to cool and store the cookies in an airtight container.

What was I cooking one year ago?: crystallized ginger spice cookies