CHOCOLATE MINT SPARKLERS

Peppermint and chocolate are always a popular combination of the season. Rolling these cookies in raw turbinado sugar makes them glisten and crunch.

Chocolate Mint Sparklers

Star Tested Difficulty level: 2 out of 5 These moist and glamorous treats are adapted from a Robin Hood recipe. 1/2 cup (125 mL) unsalted butter, at room

temperature 1/3 cup (80 mL) granulated sugar 1/3 cup (80 mL) packed dark brown sugar 1 large egg 1/2 tsp (2 mL) peppermint extract 3/4 cup + 2 tbsp (215 mL) all-purpose flour 2/3 cup (150 mL) unsweetened cocoa powder 1 tsp (5 mL) baking soda Large pinch sea salt 1/2 cup (125 mL) semi-sweet chocolate chips 1/2 cup (125 mL) white chocolate chips

About 1/3 cup (80 mL) turbinado sugar, for rolling In large bowl using electric mixer on mediumhigh, cream butter and both sugars until smooth, about 2 minutes. Beat in egg and peppermint extract.

In medium bowl, whisk flour, cocoa, baking soda and salt. Add to butter mixture and mix until combined. Using wooden spoon, stir in chocolate and white chocolate chips. Place turbinado sugar in bowl. Scoop 1 tbsp (15 mL) of dough and roll between palms into ball. Roll in turbinado. Place, 2 inches (5 cm) apart on parchmentlined baking sheets.

Bake in batches in preheated 350 F (180 C) oven 10 to 12 minutes. Cookies should still be soft in centre.

Cool 2 minutes before transferring to rack to cool completely.

Store in a sealed container up to 5 days or freeze up to 1 month. You can also freeze the dough after shaping into balls and rolling in sugar, and bake from frozen 14 to 16 minutes.

Makes about 30.