Ingredients:

  • 8 oz Bittersweet Chocolate (60–70% cacao), finely chopped
  • 1/2 cup Unsalted Butter, cubed
  • 1 1/2 cups Granulated Sugar
  • 3 large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1/2 tsp Peppermint Extract
  • 3/4 cup All-Purpose Flour, sifted
  • 1/4 cup Unsweetened Cocoa Powder (Dutch-process preferred)
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/4 cup Granulated Sugar (for rolling)
  • 1/2 cup Confectioners' Sugar (for rolling)
  • 1/4 cup Crushed Peppermint Candy Canes (for garnish)

Instructions:

  1. Melt Chocolate and Butter: Place the chopped chocolate and cubed butter in a heatproof bowl set over a pot of simmering water (double boiler setup). Stir until completely smooth and glossy. Remove from heat and allow to cool slightly (about 5 minutes).
  2. Add Sugar: Whisk the 1 1/2 cups of granulated sugar into the slightly cooled chocolate mixture until thoroughly combined and glossy.
  3. Add Wet Ingredients: Vigorously whisk in the three large eggs, one at a time, ensuring each is fully incorporated. Whisk the entire mixture for 2 full minutes after the last egg is added until it thickens slightly and lightens in colour (this is key for the crinkle top).
  4. Flavouring: Stir in the vanilla extract and the critical 1/2 tsp of peppermint extract.
  5. Fold in Dry Ingredients: In a separate bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the wet ingredients using a spatula until just combined. Stop mixing once no streaks of dry flour remain.
  6. Chill: Cover the bowl tightly with cling film and refrigerate the dough for a minimum of 45 minutes (up to 2 hours). The dough must be firm enough to roll.
  7. Preheat and Prep: Preheat the oven to 350°F / 180°C. Line two baking sheets with parchment paper.
  8. Prepare Crinkle Stations: Place the 1/4 cup of rolling granulated sugar in a shallow dish and the 1/2 cup of confectioners' sugar in a second, separate shallow dish.
  9. Scoop and Roll: Use a cookie scoop (approx. 1.5–2 Tbsp capacity) to form uniform balls of dough.
  10. The Double Roll: Roll each dough ball quickly in the granulated sugar first (this prevents the powdered sugar from absorbing), then roll heavily and thoroughly in the confectioners' sugar. The balls should be completely covered in white sugar.
  11. Bake: Place the rolled dough balls onto the prepared sheets, leaving 2 inches (5 cm) between them. Bake for 10–12 minutes. The edges should be set, but the centres should still look slightly soft and puffed.
  12. Garnish and Cool: Let the cookies cool on the baking sheet for 5 minutes. Transfer them carefully to a wire rack. Immediately sprinkle the tops with the crushed candy canes while the cookies are still warm and sticky, allowing the pieces to adhere. Cool completely before serving.