Cookie Trials 2010 – Double Chocolate Peppermint Crunch Cookies2010-12-20
Next on the cookie trials recipe is this rich chocolate cookie with a peppermint crunch topping. No secrets to tell here as they are just plain good. The chocolate is rich with a cookie texture that is soft. This gets added to our list. We did not make any adaptation from this Bon Appetit magazine recipe. There simply was not need to.
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. Put of the 2 cups chocolate chips in medium bowl stirring over simmering water until melted and smooth. Measure 2/3 cup of the melted chocolate and transfer to small bowl reserving it for drizzling later.
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.
These cookies can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.
Makes about 45 cookies
Source: Bon Appetit
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