Mint Crinkle Cookies, does the season need to end?

Chocolate Mint Crinkle Cookies

Approximately 2 dozen cookies

• 1 3/4 cup bleached all-purpose flour
• 1 1/2 teaspoons baking powder
• ½ teaspoon salt
• 8 ounces semi-sweet chocolate
• 2 3/4 cups sugar
• 1/4 cup of canola oil
• 3 tablespoons melted unsalted butter
• 2 tablespoons light corn syrup
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 ½ teaspoons of peppermint extract
• 1 cup powdered sugar

Instructions:

1. Heat oven 325.
2. In a medium bowl, mix together the flour, baking powder, and salt and set it aside.
3. Melt the chocolate in the microwave (low power) for about 1 minute and stir; then microwave for 15 seconds more and stir (until chocolate is melted and not scortched) and set that aside.
4. In a larger bowel, mix 2 1/2 cups of the sugar, the oil, butter and corn syrup, then add the eggs, egg yolk, vanilla and peppermint extract.
5. On low, mix in the melted chocolate (3), then add the flour mixture (2).
6. Wrap the dough in plastic and refrigerate overnight.
7. Take a portion of the dough and roll into about 3 inch balls.
8. Roll each ball lightly in the remaining granulated sugar, then in powdered sugar.
9. Use parchment paper when baking, arrange cookies on baking sheet. 

NOTE: Bake one sheet at a time.  Bake 10 to 14 minutes.