It’s Christmas and I’m home in Canada with my family for the first time in 2.5 years, so I’m going to keep this brief.
I love mint chocolate. The combination of deep chocolatey flavour with the coolness mint… oh man, I’m hooked. Mint chocolate chip might even be my favourite ice cream flavour. (Although we all know, all ice cream flavours are awesome. Because in the end they’re all ice cream.)
So the idea of those flavours in a cookie is exciting to me. It also presents the opportunity to bring the theme back around to Christmas.
Bringing in extra pepperminty flavour, crunchy texture and christmas colour to these cookies via crushed candy cane? Those folks at Bon Appetit seem to know what they’re doing.
So I hope you’re all having a Merry Christmas. Excuse me while I go have mine. :)
Side Note: Since I am home for the first time in what feels like forever, I’m not looking to update the blog much while I’m here. I tried to update a lot this past week to make up for my upcoming absence! See you all in the New Year.
Double Chocolate Peppermint Crunch Cookies
Recipe from Bon Appetit
- 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 (I threw candy canes into 2 freezer bags and hit them with the pot. I needed the second bag because the shards of candy cut the first one!)
Cookies: 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 11/2 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.
Decoration: 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.