Black Onyx Chocolate Mint Cookies

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.

 

Ingredients:

  • 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

 

Directions: 

  1. Heat oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a large bowl, beat the butter, oil and sugar together until combined. Beat in the peppermint extract and egg.
  3. Slowly add the flour, cocoa powder, baking powder and salt and mix until thoroughly combined. Your batter should be sticky.
  4. 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.
  5. Sprinkle each disk with some of the chocolate sugar.
  6. Bake for 10 minutes, or until set. I got about 3 1/2 dozen cookies out of this recipe.

 

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