Tis the season for cookies! I love this time of year just for the baking alone, as it brings back a lot of fond holiday memories. There was never a shortage of Christmas cookies in our house growing up, so I developed a sweet tooth at a very young age. While I don’t bake nearly as much as my mother did, I still like to make a few varieties to send to family members and to enjoy myself.
I recently received a sample of Black Onyx Chocolate Sugar from the Savory Spice Shop. It’s a combination of white sugar, black onyx cocoa, Mexican vanilla beans, Ceylon cinnamon and chocolate extract, and it is DIVINE! I was tempted to just eat the sugar on its own as a healthy snack, but I decided to share the wealth and use it in a cookie recipe instead. The cookies I made combine chocolate and mint, which is one of my favorite flavor combinations.
I adapted the following recipe from one I found on the spice shop’s website. Since I didn’t have enough of the chocolate sugar the original recipe called for, I just made my own modifications. These have a sort of shortbread texture, and when cooled are on the crunchier side. As expected, the chocolate mint combo is tasty and festive. The original recipe can be found here.
- 1 stick butter, softened
- 1 cup coconut oil, softened
- 1 cup sugar
- 1 1/2 tsp. peppermint extract
- 1 egg
- 2 cups flour
- 1/4 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2-3 Tbsp. Black Onyx Chocolate Sugar
- Heat oven to 350°. Line 2 baking sheets with parchment paper.
- In a large bowl, beat the butter, oil and sugar together until combined. Beat in the peppermint extract and egg.
- Slowly add the flour, cocoa powder, baking powder and salt and mix until thoroughly combined. Your batter should be sticky.
- Using a melon baller or tablespoon, scoop dough into small balls and place on the sheets. Flatten gently using a metal spatula to create small disks. These can be placed fairly close together, as they will not spread much.
- Sprinkle each disk with some of the chocolate sugar.
- Bake for 10 minutes, or until set. I got about 3 1/2 dozen cookies out of this recipe.