Chocolate Mint Crackle Cookies

In the bowl of your stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy. Add the brown sugar to the butter and mix until light and fluffy. Change the mixer to low speed and add the eggs, one at a time, into the mixture. Mix the first egg in completely before adding the second egg. Add the peppermint extract into the mixer.

Change mixer to medium-high speed and mix the batter until light and fluffy and all ingredients are incorporated.

Change the mixer to low speed and slowly add the cocoa powder, flour, baking powder and salt. Mix until barely combined.

Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are fully incorporated. Place cookie dough in the freezer for 30-mintes to chill (or 2-3 hours in the refrigerator).

Once dough has chilled, preheat the oven to 350-degrees and line two cookie sheets with parchment paper. Put the powder sugar in a small bowl.

Remove the cookie dough from the freezer and use a standard sized cookie scoop to scoop cookie dough balls. Roll the cookie dough balls completely in the sugar. Place cookie dough balls a few inches apart on the cookie sheets.

Bake cookies one sheet at a time, in 350-degree oven, for 13-minutes. Let cookies set on the cookie sheet for 2-minutes before transferring to a wire rack to cool completely.