Chocolate Peppermint Crinkle Cookies | Williams Sonoma

Ingredients

• 1 3/4 cup plus 2 Tbs. (9 1/2 oz./280 g) all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 8 oz. (250 g) semisweet chocolate, finely chopped
• 2 3/4 cups (22 oz./690 g) granulated sugar
• 1/4 cup (2 fl. oz./60 ml) canola oil
• 3 Tbs. unsalted butter, melted and kept warm (but not hot)
• 2 Tbs. light corn syrup
• 2 eggs
• 1 egg yolk
• 2 tsp. vanilla extract
• 1 1/2 tsp. peppermint extract
• 1 cup (4 oz./125 g) confectioners’ sugar