FHE: Don't forget the treats!

Hilary made a new cookie for our Family Home Evening treat on Monday.  I must admit that I was a little dubious at first, particularly when I found out they were a chocolate cookie, as I am not a big fan of chocolate.  But they turned out to be really great!  Maybe having low expectations really does make things better.  Hilary said she got the recipe from the Internet and if you click on the name of the cookies it will take you to that site.  Here is the recipe.  Hilary has put any comments she had in italics.  Hilary said that it took about a half hour to make the dough. 

Chocolate Peppermint Crinkle Cookies

Yields 2 dozen cookies

• 1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
• 1 1/2 teaspoons baking powder
• ½ teaspoon salt
• 8 ounces semi-sweet chocolate, finely chopped (I just used a cup of chocolate chips)
• 2 3/4 cups sugar, divide
• 1/4 cup of canola oil
• 3 tablespoons unsalted butter, melted and warm, not hot
• 2 tablespoons light corn syrup
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons pure vanilla extract (don't know if there's a difference, but I just used plain imitation vanilla flavoring)
• 1 ½ teaspoons of peppermint extract
• 1 cup powdered sugar

Instructions:

1. In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
2. In a mixer with the paddle attachment (didn't use that either), beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight (mine only refrigerated for about 4 hours).
3. Heat oven to 325 degrees F. Line bakesheet with parchment (didn't do that either!). Take out about one-quarter of the dough at a time to shape. Roll the dough into 3 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
4. Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time. (Mom said she liked crisp cookies better, but I liked the chewy cookies best.)

Yum!  Smiles were had all around and they tasted great with a glass of cold milk!