It’s that time of year again– time to bake Holiday cookies and try to share more of the resulting treats than you eat yourself. I’m not doing so well on the latter part but I guess that is just a testament to how good they turned out… right? I’m going with it.
I’m not normally a fan of peppermint-flavored things but this recipe sounded so darn good I decided to give it a try. And am I glad I did! The first step is to melt down some bittersweet chocolate chips in a metal bowl over a simmering pot of water on your stove.
Some of the melted chocolate gets mixed in with the batter which has a teaspoon of espresso powder to deepen the chocolate flavor. It totally works. In addition to the melted chocolate you also mix some of the (whole unmelted) bittersweet chocolate chips in with the dough which also has cocoa powder in it so these could probably be called Triple Chocolate-Peppermint Crunch Cookies.
The crunch part comes in with crushed peppermint candies being sprinkled on top after the cookies have baked and you’ve drizzled a little of the leftover melted chocolate on them. The dough also has a little peppermint extract in it to really bring the mint-chocolate combo home. The cookies are fudge-y which makes for a great texture with the peppermint candies. No wonder I had a hard time resisting sampling a few…
Check back in later this week for another cookie recipe, this time involving peanut butter, oatmeal, and chocolate, aka all things good.
- 2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
- 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, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed
Preheat oven to 375°F. Line 2 large 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. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.