Mint Dark Chocolate Crackle Cookies

Mint Dark Chocolate Crackle Cookies is a hor d'oeuvre that serves 30. For 26 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 110 calories. 16 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 4 hours and 17 minutes. Head to the store and pick up sugar, coconut oil, white whole wheat flour, and a few other things to make it today. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Joyful Healthy Eats. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is not so amazing. If you like this recipe, you might also like recipes such as Dark Chocolate Mint Crackle Cookie, Chocolate Mint Crackle Cookies, and Chocolate Mint Crackle Cookies.

Servings: 30

Preparation duration: 5 minutes

Cooking duration: 252 minutes

 

Ingredients:

2 teaspoons of baking powder

½ cup of coconut oil, melted

1 cup of dutch processed cocoa powder

4 eggs

1 cup of mint andes candies pieces

1 cup of powdered sugar

½ teaspoon of salt

¾ cup of sugar

2 teaspoons of vanilla extract

2 cups of white whole wheat flour

Equipment:

hand mixer

oven

bowl

baking paper

baking sheet

wire rack

Cooking instruction summary:

In an electric mixer with the paddle brush, mix together cocoa powder, sugar, and coconut oil until it turns to a dark gritty texture.Next add in eggs, one at a time followed by the vanilla extract.Once combined slowly add flour, baking powder, and salt. Mix until just combined, next add in andes candies. Mix until just combined.Place dough in refrigerator and let sit for at least 4 hours.Preheat oven to 350.Remove dough from refrigerator and roll into 1" balls, put each ball in a bowl of powdered sugar. Roll around so that they are completely covered and then place on a baking sheet with silicone mat or parchment paper.Bake for 10-12 minutes.Remove from oven, let sit for a minute on baking sheet then place on cooling rack to cool.

 

Step by step:


1. In an electric mixer with the paddle brush, mix together cocoa powder, sugar, and coconut oil until it turns to a dark gritty texture.Next add in eggs, one at a time followed by the vanilla extract.Once combined slowly add flour, baking powder, and salt.

2. Mix until just combined, next add in andes candies.

3. Mix until just combined.

4. Place dough in refrigerator and let sit for at least 4 hours.Preheat oven to 35

5. Remove dough from refrigerator and roll into 1" balls, put each ball in a bowl of powdered sugar.

6. Roll around so that they are completely covered and then place on a baking sheet with silicone mat or parchment paper.

7. Bake for 10-12 minutes.

8. Remove from oven, let sit for a minute on baking sheet then place on cooling rack to cool.


Nutrition Information:

Quickview
109k Calories
2g Protein
4g Total Fat
16g Carbs
1% Health Score
Limit These
Calories
109k
5%

Fat
4g
7%

  Saturated Fat
3g
22%

Carbohydrates
16g
6%

  Sugar
9g
10%

Cholesterol
21mg
7%

Sodium
48mg
2%

Caffeine
6mg
2%

Get Enough Of These
Protein
2g
5%

Fiber
1g
8%

Manganese
0.13mg
7%

Copper
0.12mg
6%

Phosphorus
52mg
5%

Iron
0.79mg
4%

Magnesium
16mg
4%

Selenium
2µg
3%

Potassium
96mg
3%

Calcium
27mg
3%

Vitamin B2
0.04mg
2%

Zinc
0.29mg
2%

Vitamin A
95IU
2%

Folate
5µg
1%

Vitamin B5
0.1mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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