December 22, 2010

Double Chocolate Peppermint Crunch Cookies



Like any normal person who likes to cook, I clip recipes that I want to try some day and then take them wherever I need them. (Everyone does that right?!) Case in point, double chocolate peppermint crunch cookies. What better time to make a festive, doubly chocolate cookie than when I'm at home for Christmas with family members and friends who love chocolate! Plus I have my niece to assist in the baking so it was a win-win situation! These very sweet treats might become a staple in my Christmas rituals because they are that good. Make sure you have milk on hand as they are very rich and brownie-like.

This recipe comes from the December 2010 issue of Bon Appetit magazine and can be found here.

Ingredients:
  • bittersweet chocolate chips (do not exceed 61% cacao; 2.5 cups)
  • all purpose flour (1.5 cups)
  • unsweetened cocoa powder (1/4 cup)
  • baking powder(1 teaspoon)
  • salt (1/2 teaspoon)
  • unsalted butter (1 stick at room temperature)
  • sugar (1 cup)
  • vanilla extract (1 teaspoon)
  • eggs (2 large)
  • candy canes (4, coarsely crushed)
Note: the original recipe called for peppermint extract and a teaspoon of espresso - neither I could be bothered to find. But I don't think the end result was lacking in taste!

Directions:
Preheat oven to 375°F. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. (If you don't have a metal bowl to do this, just melt the chocolate in a saucepan on low heat.) Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.


Whisk flour, cocoa powder, baking powder, and salt in the bowl with the melted chocolate. (The original recipe says to do this separately, I misunderstood but it didn't matter.)

Using electric mixer, beat butter in a large bowl until creamy. Add sugar and vanilla extract; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate/flour mixture from medium bowl until just blended. Stir in remaining 1/2 cup chocolate chips. 

Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.



Bake cookies for about 8-10 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies to cooling rack or other cooling space, like aluminum foil.

Meanwhile, crush the candy canes.



Take the reserved 2/3 cup chocolate and using a 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. 
 


The original recipe can be found here: http://www.epicurious.com/recipes/food/views/Double-Chocolate-Peppermint-Crunch-Cookies-362593#ixzz18mXA429E

2 comments:

  1. Anonymous1/19/2011

    hi nicole from katie

    ReplyDelete
  2. hi katie aka the best little co-chef in my life! Dont forget to share this with your mom!

    ReplyDelete