Double Chocolate-Peppermint Crunch Cookies
(Bon Appétit, December 2010)
Ingredients:
2 1/2 cups bittersweet chocolate chips (not to exceed 61% cacao; 15 to 16 ounces)
1 1/2 cups all-purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 hard peppermint candies, coarsely crushed
Directions:
1. Preheat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth (or use a double boiler). Measure 2/3 cup melted chocolate; transfer to a small bowl and reserve for drizzling.
2. Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using an electric mixer, beat butter in large bowl until creamy. Add sugar and extracts, beat until smooth. Add eggs, beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients, beat until just blended. Stir in remaining chocolate chips. Chill dough for 20 - 30 minutes if too warm to form into balls. Measure 1 level tablespoonful dough and roll between palms to form a ball. Place on prepared baking sheet. Repeat, spacing cookies 1 1/2 inches apart.
3. Bake until cookies are cracked on top, 8 to 9 minutes. Cookies should remain moist. Do not over bake. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
3. Finish cookies by rewarming reserved 2/3 cup chocolate in microwave or over saucepan of simmering water. Drizzle chocolate over cookies using a fork. Sprinkle crushed peppermints on each cookie. Chill until chocolate sets, about 20 minutes.
2 1/2 cups bittersweet chocolate chips (not to exceed 61% cacao; 15 to 16 ounces)
1 1/2 cups all-purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 hard peppermint candies, coarsely crushed
Directions:
1. Preheat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth (or use a double boiler). Measure 2/3 cup melted chocolate; transfer to a small bowl and reserve for drizzling.
2. Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using an electric mixer, beat butter in large bowl until creamy. Add sugar and extracts, beat until smooth. Add eggs, beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients, beat until just blended. Stir in remaining chocolate chips. Chill dough for 20 - 30 minutes if too warm to form into balls. Measure 1 level tablespoonful dough and roll between palms to form a ball. Place on prepared baking sheet. Repeat, spacing cookies 1 1/2 inches apart.
3. Bake until cookies are cracked on top, 8 to 9 minutes. Cookies should remain moist. Do not over bake. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
3. Finish cookies by rewarming reserved 2/3 cup chocolate in microwave or over saucepan of simmering water. Drizzle chocolate over cookies using a fork. Sprinkle crushed peppermints on each cookie. Chill until chocolate sets, about 20 minutes.
Yummmmm! They were a hit and quite wonderful for any chocolate mint fiend. They reminded me of my ever famous birthday cake which I'm sure will be making an appearance soon!
No comments:
Post a Comment