Ingredients: 8 ounces semi-sweet chocolate, finely chopped, melted and cooled 2 ½ cups granulated sugar ½ cup canola oil 1 ½ teaspoons pure vanilla extract ½ teaspoon peppermint extract 4 large eggs 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 3/4 cup powdered sugar
Directions: 1. In a large mixing bowl, combine the melted chocolate, 2 cups granulated sugar, ½ 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 ¼ 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 ½ 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.