Crinkles Chocolate Mint Cookies

Ingredients:

• Unsweetened chocolate, coarsely chopped - 125 grams
• Flour - 315 grams
• Baking powder - 2 teaspoons
• Salt - 1/4 teaspoon
• Eggs - 3 pieces
• Granulated sugar – 1.5 cups
• Refined vegetable oil - 1/2 cup
• Vanilla extract - 2 teaspoons
• Mint candies (crushed) – 20 pieces
• Powdered sugar - 1 cup

Preparation:

1. Place the chocolate in a water bath, melt and let cool slightly.
2. In a large bowl, combine the flour, baking powder, and salt. In another bowl, whisk together the eggs and granulated sugar, then add the butter, vanilla, and melted chocolate. Beat until smooth. Add the flour mixture and mix thoroughly. Cover with a towel and refrigerate for 2–24 hours.
3. Preheat oven to 180°C.
4. Use a hammer to break the mints into large pieces, then use a rolling pin to roll them into smaller pieces. Set aside.
5. Sprinkle powdered sugar onto a plate. Remove the dough from the refrigerator, take a piece, and roll it into a ball 2.5 cm in diameter. Roll in powdered sugar and place on a baking sheet (do not grease) lined with parchment paper. Repeat with the remaining dough. Space the cookies 3 cm apart.
6. Bake for 8-10 minutes, until cracks form on the surface and chocolate batter is visible. Remove from the oven and let cool slightly, then sprinkle with crushed mints and press them lightly into the cookies.
   
   Krinkles cookies can be stored in an airtight container at room temperature for up to 3 days.