Chocolate Mint Crinkle Cookies

- 1 cup granulated sugar (250 mL)
- 1/3 cup canola oil (75 mL)
- 2 eggs (2)
- 1 1/2 cup semi-sweet chocolate pieces, melted and cooled (375 mL)
- 1 1/2 tsp vanilla (7 mL)
- 1/4 tsp mint flavouring (1 mL)
- 1 1/2 cups all-purpose flour (375 mL)
- 1 1/2 tsp baking powder (7 mL)
- 1/2 tsp salt (2 mL)
- 1/2 cup confectioner's sugar (125 mL)
1. In large bowl, beat granulated sugar and canola oil together. Stir in eggs, one at a time. Beat well.
2. Add chocolate, combine and then add vanilla and mint flavouring.
3. In a medium bowl, combine flour, baking powder and salt. Add flour mixture to chocolate mixture. Combine well. (Dough is sticky and firm)
4. Cover and refrigerate for a minimum of 1 ½ hours and no longer than 3 hours.
5. Preheat oven to 350°F (180°C). Place parchment paper on cookie sheet.
6. Form 1 inch (2.5 cm) balls of dough with your hands. Place confectioner’s sugar in a small bowl or on a rimmed plate. Roll the balls around in the confectioner’s sugar to coat. Place coated balls 1 inch (2.5 cm) apart on cookie sheets.
7. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in centre. Immediately remove from cookie sheets to cooling racks.
8. Optional: Decorate each cookie with your favourite chocolate ganache and a dash of sprinkles.
Photography: Shel Zolkewich