Chocolate Mint Crinkle Cookies

Place 1½ cups all-purpose flour, ½ a cup of unsweetened cocoa powder, 2 teaspoons of baking powder and ½ a teaspoon of salt in a large bowl and mix well. Once mixed, set aside.

Place ¾ cup of sugar and 1 cup of very loosely packed fresh mint leaves
in a food processor. Process until the mixture resembles green coarse wet sand (skip this step if using peppermint extract).

Melt 8 ounces of semisweet chocolate and 1 whole stick of butter in a medium sized saucepan over low heat. Stir often while melting.

Once melted, remove the chocolate mixture from the heat and transfer to a large mixing bowl. Add the mint sugar mixture.

Add 1 teaspoon of vanilla and 2 beaten egg. Whisk the mixture well to fully incorporate.

Stir one third of the dry ingredients into the chocolate mixture. Repeat until all of the dry ingredients have been used up.

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least an hour until firm.

Preheat the oven to 350 °F and line a baking sheet with parchment paper.

Place 1/3 a cup of granulated sugar and 1/2 cup of powdered sugar in two separate bowls near the bowl of cookie dough.

Scoop one tablespoon of cookie dough into your hand. Shape it into a ball and place on a plate. Repeat until you have used all the dough. Roll each dough ball in the granulated sugar first and then roll them into the powdered sugar and ensure they are coated well.

Place the cookies on the baking sheet with 1-2 inches between them. Bake in the oven for 18-20 minutes.

Remove the cookies from the oven and leave them to cool on the baking sheet for a few minutes before transferring the cookies to a cooling rack.

Serve with a strong coffee or a glass of milk. Store in an airtight container for up to one week.