2 C all purpose flour
1/2 C unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
Optional: 2 tsp espresso powder or 1 tablespoon instant coffee
1 C butter, softened
1 C packed brown sugar
1/2 C granulated sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
1 large egg
1 egg yolk
3/4 C dark or semi-sweet chocolate chips
For the coating
1 1/2 C dark chocolate chips
1/2 C white chocolate chips plus 1 teaspoon coconut oil
1/2 C crushed peppermint candies (a few crushed candy canes will work as well)
Cookies
Preheat the oven to 350° and line a baking sheet with parchment paper
In a large bowl whisk together the flour, cocoa powder, baking soda and salt. Stir in the espresso or instant coffee if desired. In an electric mixer bowl, cream the butter and sugars until light and fluffy, about 1-2 minutes. Add in the vanilla and peppermint extracts and egg and egg yolk; beat again until smooth and creamy, about 30 seconds longer.
Add in the dry ingredients and mix on low until just combined and the dough forms. Fold in 3/4 C chocolate chips.
Use a cookie scoop to grab about 2 tablespoons of dough, then roll dough balls and place on cookie sheet, about 2 inches apart. Flatten with the palm of your hand.
Bake for 10-12 minutes or until the edges begin to set and crackle. Remove from oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Repeat with remaining dough.
Coating
Place the chocolate chips in a small pot and place over low heat, stirring until chocolate is melted and smooth. (You can also do this in a microwave safe bowl and microwave on high for 30 seconds at a time, stirring in between, until the chocolate is melted.) Once ready, dip cookies half way in chocolate and place them back on the cooling rack or on to waxed paper or parchment paper. Sprinkle chocolate with crushed peppermint candies.
Melt the white chocolate and coconut oil either on the stove or in the microwave. Use a small spoon to drizzle the white chocolate all over the cookies diagonally. Let the chocolate harden completely and store.
Makes 22-24 cookies and they freeze well
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