February 12, 2013
3 large eggs
1 1/4 cups sugar
1/2 cup canola or vegetable oil
1 teaspoon mint extract
1 teaspoon baking powder
2 1/4 cups all-purpose flour
3/4 cup dark unsweetened cocoa
7 ounces semi or bittersweet chocolate cut into 1/2-inch squares OR
1 1/2 cups chocolate chips
1. In a large bowl, mix together the eggs, sugar, oil, and mint extract and mix well. Add the baking powder, flour and cocoa and mix until the dough comes together. Cover the dough and place in the fridge for 45 minutes.
2. Preheat the oven to 350ºF. Line 2 large cookie sheets with parchment. Divide the dough in half. Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about 1/4-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough. Do not roll too thin.
3. Use a glass or round cookie cutter about 2 to 3 inches in diameter to cut the dough into circles. Place one ½ inch square of chocolate in the center and then fold in 3 sides to form a triangle, leaving an opening in the center so you can see the chocolate. Pinch the 3 sides very tightly. Place on the prepared cookie sheets. Repeat with the rest of the dough and re-roll and cut any dough scraps you have. Pinch all the corners a second time to seal them well.
4. Bake for 14 to 16 minutes, or until the cookies are set, but not yet hard. Slide the parchment onto racks to cool the cookies.