Ingredients
2 cups Flour
1 cup Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Sugar
1 cup Brown Sugar
1/2 cups Vegetable Oil
4 whole Eggs
2 teaspoons Peppermint Extract
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whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. in a separate bowl, beat sugar, brown sugar, oil, and eggs until combined. beat in mint extract. stir dry ingredients and chocolate chips into wet ingredients using a spatula or spoon until just combined. cover bowl with plastic wrap and refrigerate at least 2 hours. heat oven to 350 degrees f. cover baking sheets with parchment paper. pour powdered sugar into a small bowl. roll cookie dough into 1-inch balls and roll in powdered sugar before placing on baking sheet, 1 1/2 inches apart. bake 1012 minutes, or until edges begin to set. let rest on cookie sheet for 2 minutes before transferring to a cooling rack. notes: 1. you can make the cookie dough a day before baking. i did this and the cookies turned out great! 2. if the dough is too soft while working with it, return it to the refrigerator and let set until it is easier to work with.
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Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking
Powdered cream for shelf-stable cooking — sauces, baking, camping