Recipe - Yield About 2 Dozen
- 1 Tablespoon Canola Oil
- 1 Teaspoon of unsalted butter (yes, 1 TEASPOON!)
- 2 Cups of Semisweet Chocolate (52-62% Cacao)
- 2 Eggs
- 3/4 Cup Brown Sugar
- 1/2 Teaspoon Vanilla
- 1/2 Cup Flour
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- Melt the oil, butter, and 2 cups of the chocolate together in a stainless-steel bowl of a double boiler. Let the mixture cool, you can speed this up by putting it in the refrigerator for about 10 minutes.
- In another bowl, whisk the eggs, brown sugar, and vanilla together until combined.
- Fold the melted chocolate mixture into the egg mixture using a spatula.
- In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the chocolate mixture just until combined using the spatula - be sure not to over mix.
- Freeze the batter in a shallow pan for 6 to 8 minutes until the batter sets and hardens slightly. I lined a pan with wax paper so I didn't have to wash it afterwards.
- Preheat your oven to 350°F at this time.
- Scoop the cookie dough into balls and place on baking sheet.
- Bake for 11 to 12 minutes until the tops look dry and cracked - if you don't bake them enough they will be very googy on the inside and will stick to the pan so make sure they are done.
- Pour yourself a glass of milk and eat hot or cool for a soft and chewy Crownie.
I had some Mint M&Ms left over from Christmas so I added these after they come out of the oven and they are heavenly! I love the mint and chocolate combination and these were really good! I definitely recommend them if you have the mint M&Ms in your pantry!