Chocolate Mint Sparklers

By Peggie

Ingredients

• 1 cup (250 mL) butter, softened
• 3/4 cup (175 mL) sugar
• 3/4 cup (175 mL) packed brown sugar
• 2 eggs
• 1 tsp (5 mL) mint extract
• 1 3/4 cups (425 mL) Robin Hood® Original All Purpose Flour
• 1 1/4 cups (300 mL) cocoa powder
• 2 tsp (10 mL) baking soda
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) semi-sweet chocolate chips (you can also use a mix of white and semi-sweet chocolate chips)
• TOPPING
• 3/4 cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar

Preparation

Step 1

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Beat butter and sugars until creamy in a large bowl using an electric mixer. Beat in eggs and mint extract. Add flour, cocoa powder, baking soda and salt, mixing until incorporated. Add in chocolate chips.
Roll dough in 1” (2.5 cm) balls. Roll balls into natural turbinado sugar. Place on prepared baking sheets, 2” (5 cm) apart.
Bake in preheated oven for 10 - 12 minutes. Cookies should still be soft in the center. Let cool on baking sheet 1 - 2 minutes. Remove, cool on wire rack.
TIPS

You can freeze the raw dough already shaped and rolled into natural turbinado sugar. Bake from frozen for 14 - 16 minutes.