¼ cup unsweetened dark chocolate cocoa powder (regular cocoa also tastes great - I tried it :))
½ tsp baking powder
½ tsp salt
1 cup fresh mint leaves, loosely packed
½ cup granulated sugar
7 oz (7 squares of baking chocolate) semi-sweet, dark, or bittersweet chocolate, roughly chopped
6 Tbsp butter
3 eggs
1 tsp vanilla extract
⅓ cup additional sugar for coating cookie balls
⅓ cup confectioner's sugar for coating cookie balls
Instructions
Whisk together flour, cocoa, baking powder and salt. Set aside.
Place mint and ½ cup sugar in food processor and pulse until it resembles coarse, wet sand. Set aside.
In a saucepan over low heat, melt chocolate and butter, stirring often, till completely smooth. Remove from heat and pour into a large bowl. Add the mint sugar to the chocolate and stir to dissolve sugar. When the chocolate has cooled a bit, add eggs and vanilla and stir well.
Add a third of the dry ingredients to the chocolate mixture; mix by hand. Repeat with 2 more additions of dry ingredients, stirring well after each addition. Cover with plastic wrap and refrigerate for 30 minutes, until firm enough to handle without totally sticking to your hands.
Preheat oven to 350.
Using a tablespoon or small ice cream scoop, scoop dough evenly and roll into balls. Flatten balls slightly between palms - they will not spread much at all during baking. Roll the dough balls in the additional granulated sugar, then dip tops and sides in icing sugar.
Place balls 1" apart on greased or lined baking sheet and bake for 10-12 minutes. Let cool on cookie sheet for a couple minutes before removing to racks to cool completely.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/10/saturday-sweets-dark-chocolate-mint-crackle-cookies/