Mint Chocolate Crinkle Cookies

• 8 tablespoons unsalted butter
• 4 ounces unsweetened chocolate, coarsely chopped
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup lightly packed DARK brown sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure mint extract (this is not in the recipe from the book I just wanted my cookies to be mint)
• 1 cup confectioners\’ sugar for coating the dough

Directions
• Melt the butter and chocolate in a medium pot over low heat. Stir constantly until almost fully melted. Remove the pan from the heat and stir until the chocolate is completely melted and smooth
• Whisk together the flour, baking powder, and salt in a medium bowl
• Using an electric mixer, beat the eggs in a large bowl until frothy. Add the granulated sugar and brown sugar, beat until smooth. Beat in the chocolate mixture and vanilla. With the beaters on low speed, mix in the flour mixture just until completely blended.
• Cover the bowl with plastic wrap and refrigerate until the dough is firm…overnight recommended.
• Preheat the oven to 350. Line a couple cookie sheets with parchment paper.
• Place the confectioners\’ sugar in a medium bowl. Set a sheet of wax paper on the work surface in front of you. Create one inch dough balls and place them on the wax paper. Than roll the balls in the powered sugar. Arrange them about two inches apart on the prepared cookie sheets.
• Bake for 11-12 minutes. Or until cookies are puffed and cracked on the top. Cool cookies on a wire rack. Makes 55 cookies