You can use your keyboard to see the next slide ( ← previous, → next)
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 packed cup light brown sugar
1 large egg
4 ounces semisweet chocolate, melted and cooled
1 tablespoon milk
1 teaspoon peppermint extract
1/2 cup powdered sugar
3 tablespoons semisweet chocolate chunks
1. Combine flour, cocoa powder, baking powder, and salt in a medium bowl and set aside. With an electric mixer, whisk together butter and brown sugar. Beat in egg until well blended, then mix in cooled chocolate. With mixer on low, gradually add dry ingredients. Beat in milk and peppermint extract until just combined. Remove dough from mixing bowl and flatten onto aluminum foil or plastic wrap. Cover and freeze until firm, roughly 45 minutes.
2. Meanwhile preheat the oven to 350 degrees, line a baking sheet with parchment paper, and pour powdered sugar into a bowl. Remove chilled dough from freezer and peel back the aluminum foil. Top generously with semisweet chocolate chunks and shape into 1- to 2-inch balls. Roll balls in powdered sugar until completely covered, rolling several times if necessary.
3. Place balls on prepared baking sheet roughly two inches apart. Bake until cookies have spread and coating is cracked, about 12 to 14 minutes. Cookies should still be soft to the touch when you pull them out of the oven. Cool on a wire rack.
Nutrition score per serving: 119 calories, 5g fat, 19g carbs, 1g protein
Recipe provided by Eating Bender
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.